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1
In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently.
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2
Allow it to sit for 5 minutes then rinse.
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3
This helps plump the shrimp especially if they were previously frozen.
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4
Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney.
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5
In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering Add the cumin and fennel, it should splutter.
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6
Stir in the onion and serrano pepper and saute until softened and has picked up a little color.
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7
Add the turmeric and saute for 30 seconds.
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8
Stir in the pineapple and toss to coat with the spices.
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9
Cook for about 5 minutes.
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10
Add the cilantro and mayonnaise and stir to combine.
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11
Add some cornmeal to a shallow plate.
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12
Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat.
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13
When oil is shimmering (hot), add the shrimp in batches.
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14
Flip after 2 minutes, or when they start to change color.
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15
Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!).
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16
Remove the shrimp from the skillet to a paper towel-lined plate.
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17
To build the po' boy: Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom.
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18
Spoon a generous helping of shrimp over the top.
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19
Add some lettuce and tomato and cover with the bun tops.
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20
Wrap in plastic and aluminum foil and you're ready for the picnic!
