Directions

1. Slice the hoagie buns open and toast for approximately 2 minutes until light golden brown.
2. Meanwhile, prepare the shredded lettuce, sliced tomatoes and red onions.
3. For the remoulade sauce; combine the thousand island dressing with the capers, green onions, garlic, horseradish, vinegar, old bay and celery salt. Mix well to incorporate.
4. Fry the shrimp per package instructions; 2.5 minutes @ 350 degrees.
5. Assemble the sandwiches; for each toasted bun spread approximately 1 tbsp of remoulade across the bottom bread. Add ½ cup of shredded iceberg, 3 sliced tomatoes and a few slices of fresh sliced red onion.
6. Finish each individual po’ boy with 6-8 shrimp (depending on size\cost) and drizzle with an additional 1-2 tbsp of remoulade sauce and serve.