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1
Let's start with the shrimp. Marinading the shrimp for a few hours before grilling is key. Rinse the shrimp, pat dry and toss into a mixing bowl. Cover shrimp in 2 tbsp olive oil and 2 tbsp blackening seasoning. Toss to coat shrimp. Cover bowl with foil or plastic wrap and refrigerate for 3 hours.
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2
As the shrimp marinade, soak 6-8 wooden skewers in water. This helps prevent the skewers from burning when they hit the hot grill.
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3
Remove shrimp from fridge and skewer 5-6 shrimp per skewer. Set aside on a plate and get the grill cranked up.
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4
Heat grill to high heat (400 degrees), and throw on the skewers. Each side will only need 3-4 minutes, or 7-8 minutes total. Remove from heat and let cool slightly before removing the tails and pulling off the skewer.
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5
Butter the inside of the Italian rolls, and throw the rolls on the grill, cut side down, for 2 minutes.
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6
Now assemble the delicious Po' Boy. Take the bun, and put a couple Romaine leaves down to create a barrier between the bread and all the liquids. Lay 6-7 shrimp on the lettuce. Add chopped tomato and blackened ailoi (recipe in following step). And there you have it folks.
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7
For the aioli: Prepare ahead of time. Mix mayo, lemon juice, 1 tbsp blackening seasoning and 1 tsp kosher salt together and store in a jar with a lid. Refrigerate until ready to use. Can be stored for up to 2 weeks in the fridge.
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8
Toss all spices into a spice grinder and pulse to make a mostly smooth mixture. Funnel into a sealable container and store for up to a year.
