Blackened Shrimp Po Boy
1 Tbsp Lane's SPF-53 Rub
1 Tbsp Lane's One-legged Chicken Buffalo Sauce
1 Tbsp Lane's Q-Nami Rub
1 1/4 Cup Mayonnaise
1/4 Cup Dijon Mustard
1 Tbsp Horseradish
3 Cloves of fresh Garlic (Minced)
2 Whole Dill Pickles (Grated)
500g Green Prawns
Lane's Blackening Seasoning
Crusty long roll / Baguette
Fresh Green Onion
Add the mayo, mustard, horseradish, garlic, grated pickles, hot sauce, Q-Nami, and SPF53. Stir to incorporate ingredients, set aside until assembly
Pre heat a flat cooktop to medium heat.
Take 1 baguette cut to 6 or 8 inch sandwich length. (slice to create clamshell for buttering and toasting) 1 tbsp of butter (spread on each side of the baguette. Butter will be easier to spread at room temp. place on cook top butter side down. check periodically for desired crust, remove when finished)
De-vein and peel shrimp. Heavily dust with Lane's Blackening
Place shrimp on the cook top, cook 2-3 minutes on each side. The shrimp should reach an internal temp of 120 degrees before removing them from the grill.
Thinly slice 1 tomato, shred 1/4 head of lettuce and chop 1/4 cup of green onions for garnishing.
Take your toasted baguette and apply remoulade to each side of the bread. Place lettuce and tomatoes on bottom layer
Pile shrimp (6-8) on top of the lettuce and tomato. Garnish with a few green onions. Close and Enjoy!! (cut sandwich in half if you prefer)
Swap out the crusty roll for soft taco shells and you've got an amazing recipe for taco night!