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Black Pepper BBQ Shrimp Po’boy

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po’boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.

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Ingredients

  • 24 Tail on shrimp (16/20)
  • Salt and pepper
  • Oil
  • Sauce
  • ½ cup worcestershire sauce
  • ¼ cup oyster sauce
  • ½ cup ketchup
  • ½ cup honey
  • 4 Tablespoons minced garlic
  • 2 Tablespoons coarsely crushed black pepper
  • ½ cup butter
  • Salt to taste
  • Sandwiches
  • 2 french baguettes, cut in half lengthwise
  • 1 cup mayonnaise
  • 1 tomato, thinly sliced
  • 1 onion, thinly sliced
  • 2 cups shredded iceberg lettuce

Steps

  1. Heat the grill to high heat.
  2. Season the shrimp with salt and pepper and coat with some oil.

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