Name: Shrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 3 medium carrots; 3 cloves garlic; 3 lemons; 1.02 kg raw peeled shrimp, fresh or frozen; 3 tomatoes; 6 whole grain buns or rolls; all-purpose flour; black pepper; chili-garlic sauce; Dijon mustard; extra virgin olive oil; garlic powder; honey; mayonnaise; onion powder; panko bread crumbs; paprika; salt; thyme, dried; white wine vinegar

Shrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden SaladShrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden Salad — a 35-minute dinner recipe with 21 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

3 medium carrots

3 cloves garlic

3 lemons

1.02 kg raw peeled shrimp, fresh or frozen

3 tomatoes

6 whole grain buns or rolls

all-purpose flour

black pepper

chili-garlic sauce

Dijon mustard

extra virgin olive oil

garlic powder

honey

mayonnaise

onion powder

panko bread crumbs

paprika

salt

thyme, dried

white wine vinegar

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Wash and dry the fresh produce.

Peel and mince garlic. Transfer to a small bowl.

Juice half of the lemons into the bowl with the garlic. Add mayonnaise, chili-garlic sauce, and salt; whisk to combine and set the spicy mayo aside.

In a large bowl, combine bread crumbs, flour, and spices. Add shrimp and toss to combine.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add shrimp to the skillet; cook until opaque, 1-2 minutes per side. Once done, transfer to a paper-towel lined plate.

Meanwhile, juice the remaining lemons into a large bowl. Add oil, vinegar, Dijon, honey, and spices; whisk to combine the dressing.

Separate the lettuce leaves. Set aside 2 large leaves per sandwich; chop or tear remaining leaves into bite-sized pieces and add to the bowl with the dressing.

Trim carrots and peel into thin noodle-like sticks using a julienne (or regular) peeler. Add to the salad bowl.

Slice half of the tomatoes and set aside for the sandwiches. Small dice the remaining tomatoes and add to the salad bowl. Toss to combine the salad.

Toast buns if desired.

Place the bottom half of a bun on each plate. Layer with lettuce, shrimp, tomato, and spicy mayo; close with top half of the bun. Serve salad on the side and enjoy!

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