For Remoulade Slaw

• 14 oz. Slaw Mix
• 1/3 c. Mayo
• 2 1/2 tbsp. Bayou Basics
• 3 tbsp. White Lightning
• 1 1/2 tbsp. Lowcountry Gold
• 1 tsp. Hot Sauce
• 1 tbsp. Lemon Juice
• 1/2 tbsp. Worcestershire Sauce

For BBQ Shrimp

• 1 lb. Shrimp (deveined, detailed, raw)
• 1 tbsp. KC Combo
• 1 tbsp. Butter (unsalted)
• ½ tbsp. The All-American

For Po’Boy

• 4 Pretzel Rolls
• Tomatoes (optional)
• Napkins

1. Make the slaw first to give the flavors time to combine. Place all ingredients into mixing bowl and mix until evenly incorporated. Place in fridge. 
2. Heat skillet to medium-high heat. Toss in BUTTER. Once BUTTER is melted and bubbling, add SHRIMP. Sprinkle in KC COMBO as you cook.
3. When SHRIMP is almost cooked, add THE ALL-AMERICAN to caramelize on to SHRIMP.
4. Pull SHRIMP and rinse skillet out. Add another pad of BUTTER and toast the PRETZEL BUNS. Once toasted, build your Po’Boy.
5. Layer REMOULADE SLAW with BBQ SHRIMP! Add TOMATOES here is you’d like. 
6. Drizzle with more ALL-AMERICAN. Grab your napkins.

• Shrimp do not take long to cook. Don’t over cook or they become soooo rubbery. 
• Use whatever ‘oil’ you want to cook with. I think butter pairs super well with the shrimp.
• MAKE SURE THAT YOUR SHRIMP ARE CLEANED. If the package doesn’t say “deveined” CHECK! That’s their poop line. (It is on the top of the curve)
• If you’re just making a regular Po’Boy, use Bayou Basics to season the shrimp and add capers to the slaw.