New England Shrimp Po’ Boy

• Corkscrew Shrimp
• New England style hot dog rolls
• Butter
• Sliced Tomatoes
• Shredded Icebeg Lettuce
• Sliced fresh chives
• Wedged lemon for serving

Sauce

• 1/4 cup mayo
• 2 tbsp. seadood seasoning
• 1 tsp. lemon juice
• 1 tsp. cider vinegar

1. Deep fry Corkscrew Shrimp per instructions. Set aside
2. Butter rolls and toast until warm and golden brown.
3. Build the rolls with the shredded lettuce and tomato. Top with a generous portion of Corkscrew shrimp, drizzle with seafood sauce and finish wish sliced chive and lemon wedge.