Name: Grilled Shrimp Po' Boy with Pickled Green Tomatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 cup apple cider vinegar; 2 tablespoons sugar; 1 tablespoon pickling spices; 2 large green tomatoes, thinly sliced; 1/2 cup mayonnaise; 2 tablespoons minced onion; 2 tablespoons Miss Brown's House Seasoning, recipe follows; 2 teaspoons chopped fresh dill; 1 teaspoon lemon zest plus 2 teaspoons lemon juice; 2 teaspoons hot sauce; Pinch sugar; Kosher salt and freshly ground black pepper; 1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined; 1 teaspoon Miss Brown's House Seasoning, recipe follows; 4 hoagie rolls, split, buttered, and toasted; Shredded lettuce; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons sweet paprika; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper

Directions

Special equipment:

a 1-quart sterilized glass jar

For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.