Ingredients

Grilling Method: Direct/Medium High Heat

2 pounds extra-large shrimp, peeled and deveined

Olive oil

Kosher salt

Freshly ground pepper, if desired

1 cup favorite BBQ Sauce,

1 stick salted butter, melted

4 small French bread loaves, each about 10-inches long

¼ cup Creole mustard

1/8 cup mayonnaise, or more to taste

1 cup shredded lettuce

1 large ripe red tomato, sliced

Dill pickles, slices

Hot sauce, optional

Servers 4

Methods/steps

Clean and dry shrimp. Toss in a little olive oil to coat all surfaces. Season with salt and pepper if desired.

Using long-handled tongs, place shrimp directly on the cooking grates – across the grates to prevent shellfish from falling through the grates. Grill for 1½-5 minutes on each side, depending on size, turning once halfway through the cooking time. Do not overcook. Shrimp is done when it curves and becomes pink.

Remove from grill and immediately place peeled shrimp in a clean bowl. Pour melted butter and 1 cup of BBQ Sauce over shrimp. Toss to coat well. Note: You can serve the shrimp just like this as an entrée with rice or other vegetables – or serve as an appetizer with grilled garlic bread.

To make the Po' Boys, split the French bread loaves in half and brush both cut sides of the bread with the mayonnaise on both sides of the bread, then the Creole mustard. Sprinkle with hot sauce. Divide the shrimp evenly between the 4 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce.

ALL RECIPES ©ELIZABETH KARMEL 2020