Grilled Shrimp Po'Boy with Spicy Garlic Mayo

Created by Jenn's Food Journey
- makes 3-4 sandwiches -

35-40 medium shrimp, peeled, deveined and tails removed
1 Tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (you can use regular paprika if you don't have smoked)
1/4 teaspoon cayenne pepper
salt and pepper
Hoagie rolls
For the spicy garlic mayo -
1/4 cup mayonnaise
2 teaspoons lemon juice
1-2 garlic cloves, finely minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper


Place the shrimp in a bowl, drizzle with olive oil and lemon juice. Add the smoked paprika and cayenne and toss to coat. Season with salt and pepper. Cover and place in refrigerator for at least 1 hour.

Meanwhile, make the mayo by placing all ingredients in a small bowl and stirring to combine. Cover and place in refrigerator until ready to use. (can be made up to five days in advance).

Preheat grill to 375 degrees F. Spray a grill pan made for the grill with non-stick spray and place on grill to preheat. Drop the shrimp onto the pan and grill 2 minutes per side or until the shrimp is pink and cooked through. If desired, toast buns on the grill for 2-3 minutes per side. Remove shrimp and buns from grill. Slather each bun with mayo, top with lettuce, tomatoes (or any other toppings you desire) and shrimp. Serve immediately and enjoy!