There's a place a Gemini Dream...

Back again with my love for the sandwich. I was once told..." Don't eat a po'boy it will kill you". I am not compliant when it comes to food dictation therefore I went ahead and ate one in New Orleans, I was sold (and needless to say I am still alive). My version is not the typical, as it is not fried shrimp. I love all things buffalo flavored so I chose to attempt a buffalo style po'boy...BIG HIT. This was actually easier than frying the shrimp, and there was much more flavor. This po'boy would be a wonderful addition to any summer party...in fact your guests may not want to leave. 

1 lb deveined shrimp

1/3 C hot sauce (of your choice)

4 large hoagie rolls, sub rolls or French bread

1-2 T olive oil for drizzling

1/4 t onion powder

1/4 t garlic powder

1-2 C baby arugula for dressing

1/2 C chopped celery

1 C fresh tomatoes, chopped (about 1 medium tomato)

1-2 T fresh parsley, chopped

Blue cheese crumbles for topping

Blue cheese dressing

Salt and Pepper to taste

If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.

Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.

Grill shrimp until cooked, about 4-5 minutes per side.

Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.

Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.

If you don't like blue cheese, you can substitute for a light ranch or ranch dressing.

Until tomorrow...Peace.