Grilled Shrimp Po'Boy with Cajun Aioli Recipe on Food52
"The first thing that came to my head when I saw 'aioli' was New Orleans. I have been visiting New Orleans for at least 10 years now, as I have a great group of friends from college that are natives and currently reside there. Every foodie knows that the best po' boy can be found in New Orleans, smothered in aioli. Typically a po' boy is fried, but I wanted to try something a little lighter, so I am grilling the shrimp for my version. However, to keep with one NOLA tradition I have the cook buttering both sides of t..."
INGREDIENTS
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1 Large Garlic Cloves, Peeled and Crushed
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1 Large Egg Yolk, At Room Temperature
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1/4 cup Extra Virgin Olive Oil
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3/4 Vegetable Oil
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1 1/2 teaspoons Creole Mustard (Spicy Mustard can be subbed)
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1/2 tablespoon White Wine Vinegar
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1/4 teaspoon Cayenne Pepper
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1/2 teaspoon Kosher Salt
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1/2 a Lemon, Juiced
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1-2 Dashes of Tabasco
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1/2 pound Medium Shrimp, Peeled and Deveined
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1/2 tablespoon Extra Virgin Olive Oil
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3/4 tablespoon Old Bay Seasoning
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Juice of 1/2 Lemon
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1/2 Ciabatta Loaf, Cut in Half
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1 Large Tomato, Sliced
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1/2 - 1 tablespoons Unsalted Butter, Room Temperature
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Two Palmfuls of Shredded Romaine Lettuce
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Salt and Pepper to Taste
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