Grilled Shrimp Po' Boy



1 Sub roll
1/2 Iceberg lettuce, shredded
1 Dill pickle, sliced
1/2 Tomato, sliced
1/3lb Shrimp, peeled and de-veined
Blues Hog Wild Sauce, as needed
1tsp Bad Byron's Jubilee Seafood Rub


    1. Season shrimp with Jubilee seasoning and set aside.
    2. On a grill preheated to 400F. place the shrimp directly on the cooking surface and grill until fully cooked. It should be pink and not overly firm. (Pro Tip: When doing a larger volume of shrimp, it's much easier to manage turning them all when they are on skewers)
    3. Open the roll lengthwise and place it down on the grill to lightly toast
    4. Remove the roll from the heat and pack with lettuce, tomato, and pickles, then add the shrimp. 
    5. Load your Po’ Boy with Wild Sauce and enjoy!

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