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Shrimp Po' Boy




Source of Recipe


Unknown






List of Ingredients



• 1/4 cup olive oil, divided
  
• 2 garlic cloves, minced
  
• 16 extra-large shrimp, shelled & deveined
  
• 1/4 cup KC MASTERPIECE Original Barbecue Sauce
  
• 4 6-inch sandwich rolls, sliced but attached
  
• 2 ears of corn, husks attached with silks removed
  
• 1 green pepper, halved & seeded
  
• 1 red onion, halved
  
• 2 celery stalks, chopped
  
• 1 tablespoon HIDDEN VALLEY The Original Ranch Salad Dressing & Seasoning Mix
  
• 5 ounces bagged arugula mix
  






Instructions



1. Sauté garlic in 1/2 tablespoon olive oil for 2 minutes. Cool. Marinate shrimp in half of the garlic oil mixutre for 30 minutes. brush remaining oil on the bread.
   
2. Place corn (with husks intact), pepper and onion on oiled grill. Grill onion and pepper for 6-8 minutes and corn for 10 minutes until browned.
   
3. Cur corn kernels from cobs. Chop peppers and thinly slice onion. Combine with corn, celery, remaining olive oil and salad dressing and seasoning mix. Reserve.
   
4. Grill shrimp 3-4 minutes per side, basting with KC MASTERPIECE Original Barbecue Sauce. Grill bread until toasted. Line rolls with arugula. Top with half of the corn mixture, followed by the shrip and remaining corn mixture. Drizzle with barbecue sauce.
   






Final Comments


Makes 4 Servings.