Shrimp Po’ Boy with Grilled Avocado Aioli
21 – 25 size shrimp
1 large Crusty Baguette
Stubb’s Sticky Sweet Bar-B-Q Sauce
1 ripe avocado (Cut in half with pit removed)
1/3 cup plain greek yogurt
1 tsp chopped garlic
2 tsp fresh lime juice
1/4 cup Stubb’s Hatch Green Chile Anytime Sauce
pinch of salt and pepper
Set your grill up for direct, medium heat. Once the grill gets up to temp, oil the grates with a canola or grape seed oil. These hold up to high heat really well. Place the avocado halves on the grill with the skin side up. We want to char the meat of the avocado for flavoring only. Grill for approximately 3 minutes. Remove from heat. Scoop out the interior of the avocado and mix with the aioli ingredients. Add to a blender and mix well. If the mixture is too thick, add more lime juice or hatch green chili anytime sauce. Store in the fridge for a great dip or sandwich topping.
Season the shrimp with Stubb’s Bar-B-Q Rub and add to the hot, well-oiled grill. These will cook quickly, so don’t walk away. Cook for 3 minutes on first side and flip. Cook for another 2 minutes before basting with Stubb’s Sticky Sweet Bar-B-Q Sauce. Add your crusty baguette to the grill and warm slightly. Once the shrimp are done (usually 5 – 7 minutes) remove from the grill. Spread some of the avocado aioli on the crusty baguette and some arugula. The peppery arugula and the sweetness of the Stubbs Sticky Sweet sauce are a great combo. Add the shrimp and enjoy.
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