Ingredients

4 Tbsp liquid shrimp boil
3 bay leaves
½ cup water
4 lbs large shrimp, peeled, deveined and washed
Juice of 3 lemons
½ cup butter
1 Tbsp Worcestershire sauce
1 Tbsp Cajun seasoning
1 Tbsp garlic pepper
6 po' boy buns, or French bread, cut to desired size
3 cups shredded iceberg lettuce, shredded
3 large tomatoes, thinly sliced
2 cups thinly sliced dill pickles
¼ cup vegetable oil
¼ cup mayonnaise
2 Tbsp mustard & 2 Tbsp horseradish sauce
2 Tbsp fresh lemon juice
2 tsp red wine vinegar
1 tsp paprika & 1 Tbsp fresh parsley
2½ tsp minced fresh garlic

Preparation

1. In water tray, add liquid shrimp boil, bay leaves and water. Preheat smoker to 120°C.
2. Place shrimp in a baking dish or a disposable aluminium foil pan and drizzle with lemon juice. In a small saucepan over medium heat, melt butter. Add Worcestershire sauce, Cajun seasoning and garlic pepper, mixing well. Pour over shrimp.
3. Place shrimp on middle rack of smoker, uncovered. Reduce smoker to 110°C and smoke for about 50 minutes. Remove from smoker and place under oven broiler to broil shrimp to lightly brown, about 3 minutes.
4. Rémoulade Sauce: In a food processor, combine oil, mayonnaise, mustard, horseradish, lemon juice, parsley, red wine vinegar, paprika and garlic and purée until smooth.
5. Spread Rémoulade sauce over each side of buns. Place shredded lettuce on each, several slices of tomato and dill slices. Mound shrimp on each sandwich and enjoy!

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