Cajun Shrimp Po'Boys

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 4 each Hoagie rolls
• 1/2 cup Mayonnaise
• 2 cups Shredded lettuce
• 2 each Tomato
• 1 tbsp Hot sauce
• 1 each Lemon
• 1 clove Garlic
• 2 tbsp Unsalted butter
• 1 jar Dill pickle chips

Instructions

1. Pat the shrimp completely dry with paper towels, then toss in a bowl with the Cajun seasoning until evenly coated.
2. In a small bowl, stir together the mayonnaise, hot sauce, minced garlic, and a squeeze of lemon juice to make a quick remoulade. Refrigerate until ready to serve.
3. Melt the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2-3 minutes per side, until the shrimp are fully opaque all the way through (not translucent or gray in the center) and lightly browned at the edges — shrimp can look pink before they're actually done, so check that the center isn't glassy.
4. Slice the hoagie rolls open and toast lightly in a dry skillet or under the broiler for 1-2 minutes, cut-side up, until warm.
5. Spread the remoulade on both sides of each roll. Layer with shredded lettuce, sliced tomato, and pickle chips.
6. Pile the hot shrimp into the rolls and serve immediately.