Shrimp Italian not so Po Boy

Shrimp, Italian Po' Boy

w/ Pesto Aioli

Ingredients

Pesto Aioli

Note: If you like extra sauce on your sandwiches, add another 1/2 of the recipe.

2 cups lightly packed, fresh basil leaves

1/2 to 3/4 teaspoon freshly minced, garlic, taste it

2 tablespoons pine nuts

Flakey sea salt

White balsamic vinegar-to preserve color

1/4 cup finely grated, Parmesan cheese

1/4 cup good quality olive oil (mild flavor)

1/3 cup mayonnaise (Dukes)

Salt & pepper

"not so" Po' Boy

1 pound medium sized shrimp, cooked

Grape tomatoes sliced into rounds

Romaine lettuce, shredded

Olive oil

White balsamic vinegar

Italian or Hoagie rolls or sandwich sized baguettes

Italian parsley, chopped

Red pepper flakes

Salt & pepper

Parmesan cheese

"not so"

Directions

Pesto Aioli

Add basil, garlic, pine nuts, pinch of sea salt and a dash or two of balsamic vinegar to a food processor and pulse until finely chopped.

Scrape into a bowl, add the Parmesan cheese and olive oil and mix well. Add the mayonnaise, season with a pinch or two of black pepper and adjust salt if needed.

"not so" Po' Boy

Right before assembling sandwiches, drizzle the lettuce & sliced tomatoes with some olive oil & white balsamic vinegar and season with salt & pepper.

Toss the shrimp with the pesto aioli or drizzle on individual sandwiches during assembling. To fill sandwiches, slice the top of a hoagie roll into a v-shape and remove center. Fill halfway with some of the lettuce & tomatoes and then top with some of the shrimp. Finish with crumbled Parmesan cheese, Italian parsley and hot pepper flakes. Enjoy!