Grilled Shrimp Po'Boy with Cajun Aioli

Cajun Aioli

• 1 Large Garlic Cloves, Peeled and Crushed
• 1 Large Egg Yolk, At Room Temperature
• 1/4 cup Extra Virgin Olive Oil
• 3/4 Vegetable Oil
• 1 1/2 teaspoons Creole Mustard (Spicy Mustard can be subbed)
• 1/2 tablespoon White Wine Vinegar
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Kosher Salt
• 1/2 a Lemon, Juiced
• 1-2 Dashes of Tabasco

Grilled Shrimp Po' Boy

• 1/2 pound Medium Shrimp, Peeled and Deveined
• 1/2 tablespoon Extra Virgin Olive Oil
• 3/4 tablespoon Old Bay Seasoning
• Juice of 1/2 Lemon
• 1/2 Ciabatta Loaf, Cut in Half
• 1 Large Tomato, Sliced
• 1/2 - 1 tablespoons Unsalted Butter, Room Temperature
• Two Palmfuls of Shredded Romaine Lettuce
• Salt and Pepper to Taste

1. For the aioli: In a medium bowl, whisk together the egg yolk, mustard, vinegar, garlic, lemon juice and salt. In drops, slowly pour in the canola oil until the mixture thickens, still whisking. Once thickened, slowly drizzle in the canola oil. Continue to whisk. Once canola oil is incorporated drizzle in the olive oil. Add the tabasco and cayenne pepper, whisk until combined. Add more salt to taste if desired. Place in refrigerator and let sit for a few hours for flavors to marry.
2. Heat the outdoor or indoor grill pan, to medium-high heat. If you grill the shrimp on an outdoor grill, place them on skewers or in a grill basket so they do not fall through the cracks of the grill.
3. For the po' boy: In a large ziploc bag or dish, toss the shrimp, salt, pepper lemon juice, olive oil and old bay seasoning together. Grill for about 3 minutes each side, really does not take any time at all. Once they start to curl they are ready! Remove and set aside.
4. Cut open the ciabatta pieces and spread butter on both sides. Grill until grill marks appear.
5. Arrange po' boy by spreading the Cajun Aioli on the bottom of the ciabatta, top with shrimp, then the lovely red tomatoes and finally the lettuce. If you like a little extra aioli drizzle some over the top of the lettuce.