Grilled Shrimp Po-Boy With Slaw

 

Recipe Ingredients:

Shrimp:

• 2 Tbsp. minced cilantro
• 2 Tbsp. sesame oil
• 2 Tbsp. seasoned rice wine vinegar
• 2 Tbsp. fresh lime juice
• 1 Tbsp. soy sauce
• 1 1/2 tsp. sugar
• 1/2 tsp. seasoned salt
• 3 lbs. peeled and deveined large fresh shrimp
• 1 cup mayonnaise
• 1 Tbsp. chile-garlic sauce (Sriracha)
• 2 tsp. whole-grain mustard
• 1 tsp. salt
• 6 (10 inch) loaves French bread, split in half lengthwise and toasted
• Asian Slaw, recipe follows

Asian Slaw:

• 1/4 cup seasoned rice wine vinegar
• 1/4 cup vegetable oil
• 1 1/2 tsp. sugar
• 1 tsp. chile-garlic sauce (Sriracha)
• 1 tsp. seasoned salt
• 1/2 tsp. ground coriander
• 4 cups shredded Napa cabbage
• 1/2 (12 oz.) package broccoli slaw
• 1 medium red bell pepper, cut into thin strips
• 1/3 cup chopped green onion
• 4 radishes, thinly sliced
• 2 Tbsp. chopped cilantro
  

Directions:

Shrimp:

1. In a large resealable plastic bag, combine cilantro, sesame oil, vinegar, lime juice, soy sauce, sugar, and seasoned salt.
2. Add shrimp and toss to coat. Refrigerate for 30 minutes.
3. In a small bowl, combine mayonnaise, chile-garlic sauce, whole-grain mustard, and salt.
4. Preheat grill to medium-high heat (350° to 400°). Remove shrimp from bag, discarding marinade. Grill shrimp until pink and firm, about 3 to 4 minutes per side.
5. Spread chile-garlic sauce mixture on top halves of bread loaves. Place shrimp on bottom halves of loaves. Top shrimp with Asian Slaw and top halves of bread. Serve immediately.

Asian Slaw:

1. In a large bowl, whisk together vinegar, oil, sugar, chile-garlic sauce, seasoned salt, and coriander.
2. Add cabbage, broccoli slaw, bell pepper, green onion, radish, and cilantro; toss until evenly coated.