New Orleans Shrimp Po’ Boy
1 lb shrimps, peeled and deveined
spice rub (1 tbsp paprika, 1 tbsp garlic powder, ½ tsp cayenne pepper, 1 tsp salt, 1 tsp pepper) or use any rub you have on hand.
1 french baguette, cut into fourths and toasted
1 tomato sliced
1 tbsp Red Clay Bourbon Barrel Aged Verde Hot Sauce
3 tbsp Mayonnaise
handful of arugula
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spice rub. Add the shrimp to the hot pan and saute for 4-5 minutes, flipping occasionally, until the shrimp are cooked through.
Combine mayo and hot sauce, spread on baguette, layer on tomato, arugula and shrimp.
- Top with a couple more dashes of hot sauce.