Grilled-Shrimp Po-Boy with Radicchio Slaw for #SundaySupper

The Po Boy--the traditional Louisiana Sandwich of lightly fried shrimp or other seafood, lettuce and tomato--is restyled here with grilled, sustainable shrimp and a sweet-and-sharp radicchio slaw. It's a flavorful "Sunday Supper" before Memorial Day. The Sunday dinner table is outside near the grill and the mood is festive. Try this healthy, heaven-on-a-hot-dog-bun sandwich for one of your summer cookouts.

Recipe:

Grilled Shrimp Po-Boy with Radicchio Slaw (Serves 4)

Ingredients

4 dozen medium shrimp, peeled and deveined, tails off

1/2 tablespoon salt 

1 teaspoon white pepper

3 tablespoons smoked paprika

4 hot dog potato rolls (or standard hot-dog buns)

Radicchio Slaw:

1 1/2 pounds radicchio, chopped

1 cup Italian-style salad dressing

2 teaspoons aged balsamic vinegar 

4 tablespoons golden raisins

generous pinch of salt

1/2 pint yellow cherry tomatoes, sliced in half

Directions:

1. Rinse shrimp and pat dry. Sprinkle salt, pepper, and smoked paprika on shrimp.
2. Grill shrimp for 1 to 1 1/2 minutes per side (use a grill insert for easier grilling of shrimp)
3. Set shrimp aside.
4. Place chopped radicchio in a large bowl
5. Add salad dressing, balsamic vinegar, and raisins. Mix throughly.
6. Add salt and taste. Adjust salt to taste, if needed.
7. Add cherry tomatoes and mix lightly to preserve the shape of the sliced tomatoes.

Assembling the Po-Boys

1. Place each hot-dog bun face down on the grill until warm and showing grill marks.
2. Spoon 2 tablespoons (approximately) of slaw into each open bun.
3. Add one-dozen shrimp to each Po-Boy and serve.

 Want more recipe ideas for Memorial Day? Click on the link below for a list of bloggers from the #SundaySupper group:

• http://familyfoodie.com/the-perfect-memorial-day-menu-sundaysupper/