Roasted Shrimp PoBoys

Here's a change of pace from a fried shrimp poboy.

1 tablespoon Creole seasoning

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 pound peeled and deveined large shrimp

Spicy Mayonnaise (see Monday's recipe)

4 (6-8-inch) pieces French bread, split lengthwise

2 cups shredded lettuce

3 plum tomatoes, sliced 1/4-inch thick

1/2 cup dill pickle chips

Preheat oven to 450℉. Spray a large rimmed baking sheet with cooking spray.

In a large bowl, combine Creole seasoning, lemon juice, and oil. Add shrimp, tossing to coat. Cover and refrigerate for 15-20 minutes.

Remove shrimp form marinade, adn place on prepared pan.

Bake until shrimp are pink and firm, 7 to 9 minutes, turing shrimp halfway though baking.

Using a spatula, spread 3 tablespoons Spicy Maynnaise on cut sides of each bread piece. Divide shrimp evenly among bread. Top with lettuce, tomatoes, and pickles.

Serve with hot sauce and Spicy Mayonnaise.

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Enjoy!!!

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