Friday, June 27, 2008

Grilled Shrimp Po' Boy

Grilled Shrimp Po' Boy, originally uploaded by chrisfreeland2002.

Day 5 at the beach. Made another trip to Joe Patti and picked up a pound of 26/30 count shrimp. Peeled and deveined them, grilled them brushed with melted butter, and served them on a hoagie with lettuce, tomato, and some Creole Mayo for a simple and delicious lighter take on a classic - a Grilled Shrimp Po' Boy.

4 hoagie buns
24-30 shrimp, peeled & deveined, heads and tails off
2 T butter, melted
1/2 lemon
Salt & pepper to taste
Creole Mayo

Heat grill to high. Peel and devein shrimp, removing tails. Thread onto skewers and grill, covered, for 2 minutes, brushing with melted butter. Turn and brush other side with butter. Grill for 1-2 minutes more until shrimp are firm, pink, and opaque. Remove from grill. Squeeze fresh lemon juice over shrimp and serve immediately, 6 or so to a hoagie dressed with lettuce, tomato, and Creole Mayo.

Serves 4.

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