Preheat oven to 350°F (175°C). Split the po'boy roll lengthwise, leaving a hinge if desired. Spread 2 tbs softened unsalted butter evenly on the inside cut surfaces. Toast in the oven for 5–7 minutes until lightly golden and crisp but still pliable. Keep warm.

When ready to assemble, spread 1 tbs creole or remoulade sauce on the bottom half of the warm roll. Pile 2 cups shredded lettuce on the top half (or place on sandwich after shrimp to keep crisp). Squeeze lemon wedges over assembled sandwich to taste and garnish with sliced pickled peppers or extra parsley if using.

BBQ Shrimp (Garlic-Worcestershire Butter Sauce)

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp black pepper and the 1/2 tsp kosher salt. Set aside.

Make the sauce base

In a wide skillet (large enough to hold the shrimp in a single layer), heat 1 tsp olive oil over medium heat until shimmering. Add 4 tsp minced garlic and cook, stirring, for 30–40 seconds until fragrant but not browned. Add 6 tbs unsalted butter in pieces and allow to melt, swirling the pan to emulsify the garlic into the butter.

Build flavor

Once the butter is melted, stir in 2 tbs Worcestershire sauce, 2 tbs dry white wine (or chicken broth), 1 tbs light brown sugar, 1 tsp smoked paprika, and 1 tsp Creole seasoning. Allow the mixture to simmer gently for 1–2 minutes so the flavors meld and slightly thicken. Taste and add 1/2 tsp hot sauce if you want more heat.

Cook the shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes on the first side, without moving, until pink at the bottom edge. Flip each shrimp and cook another 1–2 minutes until opaque and just cooked through. Spoon the bubbling butter sauce over the shrimp while they cook so they glaze and absorb flavor. Do not overcook.

Finish the sauce

Remove the pan from heat. Stir in 1 tbs fresh lemon juice and 2 tbs chopped fresh parsley. If sauce seems too thin, return to low heat and reduce 30–60 seconds; if too thick, add 1 tbs water or broth. Taste and adjust salt/pepper as needed.

Transfer the shrimp and a generous amount of the warm butter sauce into the toasted po'boy roll, distributing shrimp evenly. Top with shredded lettuce (or place lettuce inside before shrimp for extra crunch), extra sauce, a squeeze of lemon, and optional pickled peppers.