Grilled Shrimp Po' Boy Sandwich or Salad

For Sandwich: De-veined Shrimp (size of your preference), Creole Seasoning, Salt, Pepper, Cayenne Pepper (optional), Crushed Red Pepper Flakes (optional), Olive Oil, Rolls (your preference), Lettuce

For Salad: De-veined Shrimp (size of your preference), Creole Seasoning, Salt, Pepper, Cayenne Pepper (optional), Crushed Red Pepper Flakes (optional), Olive Oil, Spinach, Lettuce, Kalamata Olives, Cucumber, Snap Peas, Cheddar Cheese

For Berryhill Remoulade Sauce: Mayonnaise, Ketchup, Hot Sauce, Whole Lemon, Salt, Pepper, Pickles (Diced), Cayenne Pepper, Creole Seasoning

-Preheat oven to 400 degrees.

-Remove shells and tails from shrimp.  Place all shrimp in bowl to be spiced with dash of olive oil, salt, pepper, creole seasoning *eye ball the size, roughly 1 tbsp. Mix. If you like a little heat add crushed red pepper flakes and a few dashes of cayenne pepper. Saute shrimp in pan on medium to high heat. *Do not touch the shrimp until you see one side pink.  Then stir and flip.

-Slice rolls in half and place in oven to toast. *Do not forget about them!

-While shrimp are finishing, begin the sauce. Combine spoonful of mayonnaise, about a "1....2..." *say outloud and squeeze bottle size of Ketchup, 5 dashes of hot sauce, both halves of the lemon juiced, salt, pepper, diced pickles *about half the size of your palm is enough. For those spicy lovers add a dash of Cayenne pepper.

-Remove shrimp from heat. They are finished when firm to touch and no longer translucent.

-Remove rolls from oven carefully. Turn oven off.

-Plating time! Put a generous size of sauce on the rolls, then the lettuce, then the shrimp and you are done! Great served with any of our sides. We served with cucumber slices *with some of the used Kalamata Olive juice, be creative, take risks and re-use ingredients!  Cucumbers were to act as a palette cleanser because this is a pretty flavorful dish!

-For the salad just combine all of the salad ingredients, place the shrimp on the salad when they are warm and then use left-over Berryhill Remoulade Sauce as dressing! If you want to play with the consistency of the dressing you can add some olive oil and whisk.

Jonathan's recommendation: Get rolls fresh from the bakery that day, it makes a huge difference if they have been sitting for a day or two. He is quite the roll guru! Also don't get too mad if your furry friend is quick to steal a shrimp.