Shrimp Po’ Boy

For Sandwich

• ½ head of iceberg lettuce, shredded
• 2-3 tomatoes, sliced about ¼” thick
• french bread sandwich rolls
• Social Kitchens Professional Corkscrew Shrimp

For Remoulade Sauce

• ¼ cup mustard (preferably Creole mustard)
• 1 ¼ cup mayonnaise
• 2 teaspoons horseradish
• 1 tsp pickle juice or vinegar
• 1 tsp hot sauce (such as Crystal or Tabasco)
• 1 large clover of garlic
• 1 tbsp sweet paprika
• 1-2 tsp Cajun seasoning

1. When making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; the sauce will be better over time.
2. Cook the shrimp according to package directions.
3. To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
4. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
5. Place 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.