Grilled Shrimp Po-Boy with Asian Slaw Courtesy Hoffman Media Fresh Louisiana shrimp and a crisp, crunchy slaw star in these incredibly flavorful sandwiches. Cook/Prep Time: 45 MinutesServings: 6 Ingredients Shrimp 2 Tbsp. minced cilantro 2 Tbsp. sesame oil 2 Tbsp. seasoned rice wine vinegar 2 Tbsp. fresh lime juice 1 Tbsp. soy sauce 1 1/2 tsp. sugar 1/2 tsp. seasoned salt 3 lbs. peeled and deveined large fresh shrimp 1 cup mayonnaise 1 Tbsp. chile-garlic sauce (Sriracha) 2 tsp. whole-grain mustard 1 tsp. salt 6 (10 inch) loaves French bread, split in half lengthwise and toasted Asian Slaw, recipe follows Asian Slaw 1/4 cup seasoned rice wine vinegar 1/4 cup vegetable oil 1 1/2 tsp. sugar 1 tsp. chile-garlic sauce (Sriracha) 1 tsp. seasoned salt 1/2 tsp. ground coriander 4 cups shredded napa cabbage 1/2 (12 oz.) package broccoli slaw 1 medium red bell pepper, cut into thin strips 1/3 cup chopped green onion 4 radishes, thinly sliced 2 Tbsp. chopped cilantro Directions Shrimp In a large resealable plastic bag, combine cilantro, sesame oil, vinegar, lime juice, soy sauce, sugar, and seasoned salt. Add shrimp and toss to coat. Refrigerate for 30 minutes. In a small bowl, combine mayonnaise, chile-garlic sauce, whole-grain mustard, and salt. Preheat grill to medium-high heat (350° to 400°). Remove shrimp from bag, discarding marinade. Grill shrimp until pink and firm, about 3 to 4 minutes per side. Spread chile-garlic sauce mixture on top halves of bread loaves. Place shrimp on bottom halves of loaves. Top shrimp with Asian Slaw and top halves of bread. Serve immediately. Asian Slaw MAKES 7 CUPS In a large bowl, whisk together vinegar, oil, sugar, chile-garlic sauce, seasoned salt, and coriander. Add cabbage, broccoli slaw, bell pepper, green onion, radish, and cilantro; toss until evenly coated. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!