Grilled Buffalo Shrimp Po’ Boys
A fun take on your traditional Shrimp Po Boy sandwich just in time for summer!
1lb Jumbo Raw Shrimp
1/3 cup Frank's Red Hot Original Hot Sauce
4 large hoagie rolls, sub rolls or French bread
1-2 tablespoon olive oil for drizzling
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1-2 cups baby arugula for dressing
1/2 cup chopped celery
1/2 cup fresh tomatoes, chopped (about 1 medium tomato)
1-2 tablespoons fresh parsley, chopped
Blue cheese crumbles for topping
Blue cheese dressing
Salt and Pepper to taste
If using wooden skewers, soak skewers in water for 30 minutes to prevent them from burning.
Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.
Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.
Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.
Grill shrimp until cooked, about 4-5 minutes per side.
Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.
Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.
Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.
**If you don't like blue cheese, you can substitute for a light ranch or ranch dressing.
Recipe via Mother Thyme