Blackened Grilled Shrimp Po' Boys

1. 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.

2. 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.

3. 3

   Remove shrimp from fridge and skewer 5-6 shrimp per skewer. Set aside on a plate and get the grill cranked up.

4. 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.

5. 5

   Butter the inside of the Italian rolls, and throw the rolls on the grill, cut side down, for 2 minutes.

6. 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.

7. 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.

8. 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.

* Per serving · 4 servings · Values may vary.