This Weber Grills recipe brings New Orleans flavor to the grill. 🔥 Chef Matt Abdoo makes a classic shrimp po’ boy with grilled shrimp and spicy remoulade. The shrimp cook hot and fast to stay tender and juicy. Add them to a toasted roll with lettuce, tomatoes, pickles, and extra sauce. This easy sandwich is packed with flavor. Grilled Blackened Shrimp Po’ Boys Serves: 4 Prep: 15 min Cook: 10 min Shrimp 2 lb raw 16/21 shrimp, peeled & deveined 1 tbsp vegetable oil 2 tbsp blackening seasoning ½ tsp kosher salt Cherry Pepper Remoulade 1 cup mayonnaise ¼ cup chopped pickles 2 tbsp finely diced shallots 1 tbsp chopped capers 1 tbsp diced cherry peppers 2 tsp lemon juice 1 tsp Dijon mustard ½ tsp Worcestershire sauce ½ tsp Frank’s RedHot sauce 1 garlic clove, minced For Assembly 6 hoagie rolls, 6–8 inches 24 dill pickle chips 4 cups shredded lettuce 18 tomato slices Instructions 1. Clean and oil the grill grates. Preheat the grill to high heat. 2. Rinse and pat the shrimp dry. Toss ...