Directions
- Line the bacon out on rack over baking sheet then season both sides with Cajun Seasoning.
- Bake at 325°F until bacon is crispy 12-18mins.
- Preheat Pit Boss grill to 500°F
- Season the peeled and cleaned shrimp and lightly coat with oil.
- Grill both halfs of each hoagie bun to your desired toast.
- Grill the shrimp on the lower grate until fully cooked. The shrimp will no longer be opaque and be slightly firm to the touch
- To make the rémoulade, combine mayo, ketchup, dijon mustard, capers, parsley, cayanne pepper, lemon juice, horseradish, garlic powder, worcestershire sauce, celery salt, and paprika.
- Assemble the sandwiches with Remoulade on both halfs with and equal amount of shrimp on each sandwich with 2 slices of bacon with desired amount of lettuce, tomato, onion, and pickle. Top with upper half of the roll, cut in half and serve immediately.
