Bacon Wrapped BBQ Shrimp Po' Boy
|For bbq sauce|
|Ketchup||2 Cup (32 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Smoke sauce||2 Teaspoon|
|Onion||1 Medium, chopped|
|Salt and pepper||To Taste|
|Sriracha||2 Teaspoon (Optional)|
|Shrimp||500 Gram, shelled and deveined (approx 5 per sandwich)|
|Bacon||100 Gram, half cooked, cut in half|
|Hoagie rolls||3 (1 for each sandwich)|
|Boston lettuce||1 , chopped (any fresh crispy lettuce)|
|Tomatoes||1 Large, sliced|
|For smokey mayo|
|Mayo||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
1. For BBQ sauce, place a saucepan on heat, add butter and saute onion until translucent.
2. Drop brown sugar, Worcestershire sauce, smoke sauce, ketchup, sriracha, salt, and pepper. Mix well.
3. Reduce the heat to medium low and simmer for about an hour.
4. Remove pan from heat and allow it to cool for about 30 minutes.
5. For smokey mayo, in a small bowl, combine mayo, smoke sauce, and Worcestershire sauce. Mix well.
6. Cover the bowl with lid, and pop it in refrigerator until needed.
7. Wrap each shrimp with ½ slice of bacon.
8. Thread wrapped shrimp into skewers. Be sure to catch the ends of bacon with shrimp so that they are attached to the shrimp while grilling.
9. Place it on grill and broil under direct heat for 2 minutes or until bacon is crisp.
10. Move it to indirect heat and baste it with BBQ sauce, about 2-3 times while cooking. When shrimp starts to give resistance, remove it from grill.
11. Cut roll into lengthwise into half. Spread smokey mayo on it.
12. Place lettuce and tomato slice. Top it with shrimp.
13. Drizzle BBQ sauce, cover it with the other slice and serve immediately.
Pour BBQ sauce in an airtight container and pop it in refrigerator for later use.
The bacon takes long to cook, so to avoid shrimp from overcooking you must always use half cooked bacon.
You can use metal or wooden skewers. If you are using wooden skewer then pre-soak in water to prevent burning.