Mexican Style Shrimp Po’ Boys

po boy
I got this recipe from McCormick spices. I use McCormick spices because they now print the name of the spice on the cap of the bottle…genius! So, if you’re looking down on your spices, you can see exactly what you’re looking for!
 
Mexican Style Shrimp Po’ Boys with Spicy Lime Mayo
 
2 lbs. medium shrimp, peeled and de-veined, tails removed
2 tbsp. extra-virgin olive oil
Juice of 1 lime, divided
1 tsp. McCormick Garlic Powder
1 tsp. McCormick Onion Powder
1 tsp. McCormick Chili Powder
1 tsp. McCormick Paprika
1 tsp. McCormick Ground Cumin
Kosher salt, to taste
1 cup mayonnaise
2 tbsp. hot sauce (I like Tapatio for this)
4 rolls (8″)
Avocado, thinly sliced
Tomatoes, thinly sliced
Romaine, red leaf or shredded iceberg lettuce
 
1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, toss shrimp with olive oil, juice of ½ lime, garlic powder, onion powder, chili powder, ground cumin and paprika. Season with salt.
2. Spread shrimp onto a baking sheet and bake until pink and cooked through, 8 to 10 minutes.
3. Meanwhile, make spicy lime mayo: In a small bowl, whisk together remaining lime juice with mayonnaise and hot sauce. Toast the rolls.
4. Build sandwiches: Open rolls and spread the cut sides with spicy lime mayo, then add shrimp, a few slices of avocado and tomato, and lettuce.