Shrimp Po' Boy Sandwich

Ingredients

• 1 pound Vital Choice Spot Prawns (shelled, de-veined, and cooked) or 1 pound Vital Choice pre-cooked Oregon Pink Shrimp
• 1 tablespoon Vital Choice organic extra virgin olive
• 1 baguette, sliced in half lengthwise and widthwise
• 1 cup lettuce, shredded
• 2 large tomatoes, sliced
• 1/4 cup mayonnaise
• 1 tablespoon Creole mustard such as Zatarain's (or any coarse grain mustard)
• 1 tablespoon ketchup
• 1 teaspoon horseradish
• 1 small clove garlic (or 1 teaspoon organic garlic granules)
• 1 tablespoon lemon juice
• 1 teaspoon capers (optional)
• 1 green onion (scallion), chopped
• 1/4 teaspoon organic cayenne pepper
• 1/4 teaspoon organic paprika
• Hot sauce to taste (Tabasco works well)
• 2 1/2 teaspoons organic paprika
• 2 teaspoons sea salt
• 2 teaspoons organic garlic granules (or garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon organic black pepper
• 1 teaspoon organic cayenne pepper
• 1 teaspoon dried organic leaf oregano
• 1 teaspoon dried leaf thyme

Instructions

1. Make Creole Spice Blend (makes 4 tablespoons): Combine 2 1/2 teaspoons paprika, sea salt, garlic powder, onion powder, black pepper, 1 teaspoon cayenne, oregano and thyme.
2. Make Rémoulade Sauce (makes 1/2 cup): Blend mayonnaise, mustard, ketchup, horseradish, garlic clove, lemon juice, capers, green onion, 1/4 teaspoon cayenne, 1/4 teaspoon paprika and hot sauce in a food processor until smooth. Refrigerate until needed.
3. Prepare shrimp: If using pre-cooked Oregon Pink Shrimp, thaw and toss in the oil and 1 tablespoon Creole seasoning to coat. If using raw Spot Prawns, shell, devein, skewer and cook (broil, pan-fry or grill) until just done, about 2 to 3 minutes per side. Then toss in the oil and 1 tablespoon Creole seasoning to coat.
4. Assemble sandwiches: Divide seasoned shrimp, lettuce, sliced tomatoes and 1/4 cup rémoulade sauce between two sliced baguette halves.