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Shrimp Po Boys - total time 30 minutes

We spent a couple days in New Orleans with my husband's parents in October a couple years ago.  Those were some of the hottest days in October I have ever experienced.  Although I enjoyed the heat when I would normally be shivering in Ohio, I could only imagine what kind of heat the summer brought to New Orleans.  Probably something unbearable.

The first thing we did when we arrived (after we set our stuff down at the bed and breakfast we were staying at) we were in search for some of New Orleans famous creole food.  By the end of the weekend we had jambalaya, oysters, hurricanes, cajun everything, beignets, and more... but the first thing we had was crawfish po boys.  That cajun seasoning will wake up your senses!  Since I'm not sure I want to cook crawfish... and shrimp are much easier to get in the grocery store... here is my take on this traditional southern sandwich.

1 lb raw shrimp, deveined and remove shells
1 loaf french baguette
1 small onion, minced
3 garlic cloves, minced
1 tbsp chili powder
1 tsp paprika
1 tsp all spice
1 cayenne pepper, minced
salt and pepper
2 tomatoes, sliced
.5 cup mayo
1 lime, juiced
1 tbsp Tabasco sauce

1.  Preheat oven to 350 degrees.  Combine spices, onion, and garlic with raw shrimp.  Toast bread and cook shrimp over medium heat for 15 minutes.
2.  Mix mayo, lime juice, and Tabasco sauce.  Layer shrimp, spinach, tomato on each baguette and top with spicy mayo.


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