New Orleans-Style Barbecue Shrimp Po' Boy

Ingredients

• For the remoulade:
• 1 tablespoon mustard
• 1 egg yolk
• 2/3 cup vegetable or canola oil
• 1/4 cup cornichons, finely chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 teaspoons white wine vinegar or other white vinegar
• Kosher salt and freshly ground pepper
• For the po' boy:
• 1 stick unsalted butter
• 2 tablespoons Worcestershire sauce
• 4 teaspoons Creole seasoning
• 1 to 2 teaspoons hot sauce
• Juice of 1 large lemon
• 1 tablespoon fresh chopped rosemary
• 5 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 French baguette, sliced mostly open
• Romaine lettuce, for serving

Directions

1. In a bowl, combine the mustard and egg yolk with a whisk. Drizzle in the oil gradually, whisking the whole time, until the mixture comes together into a smooth emulsion. Fold in the cornichons, parsley and vinegar, then add salt and pepper to taste. Chill the remoulade until you need it.
2. Set a large skillet over medium heat and melt the butter. Right away, mix in the Worcestershire, Creole seasoning, hot sauce and lemon juice. Stir in the rosemary and garlic, and cook for 1 to 2 minutes. Add the shrimp, raise the heat to medium-high, and simmer until the shrimp are pink on each side and cooked through, about 4 minutes.
3. Using a slotted spoon, move the shrimp to a plate. Turn the heat to high and bring the sauce back to a simmer, then cook it for 2 minutes so it reduces slightly. Spoon the sauce over the shrimp.
4. Spread the remoulade generously over the bottom half of the baguette, then add the lettuce. Pile on the shrimp and sauce. Rest the sandwiches for 5 to 10 minutes before eating; they’re at their best at room temperature, once the bread has had a chance to catch those juices.