Grilled Shrimp Po’Boy

Remoulade Sauce:

Whisk 3/4 cup mayonnaise, 2 tbsp Worcestershire sauce, 2 tbsp spicy brown mustard, 1 tbsp fresh lemon juice, 1 tsp onion powder, 2 tsp smoked garlic paste, 2 tsp smoked paprika, 2 tsp dried chives, 2 tsp Chipotle Hot Sauce, 1/2 tsp kosher sea salt, and 1/2 tsp freshly ground black pepper together until smooth. Cover and refrigerate for at least 30 minutes so the flavors can meld.

Shrimp:

1. Preheat your Traeger to 450°F.
2. Thread the 1 lb large shrimp onto skewers to make them easier to flip on the grill.
3. Season generously with 1-2 tbsp Old Bay Seasoning.
4. Grill for 1–2 minutes per side, just until the shrimp are opaque and cooked through.

Assemble:

1. Toast hot dog buns (or French bread if you have it).
2. Spread a generous layer of remoulade on each bun.
3. Add finely shredded lettuce.
4. Load the buns with the grilled shrimp.
5. Finish with another spoonful of remoulade.