Prep Time



Cook time




  • 1 1/2 sticks butter
  • 5 cloves fresh garlic, finely chopped
  • 1/3 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 1/4 cup French’s® Classic Worcestershire Sauce
  • Juice of 1 lemon
  • 2 McCormick® Bay Leaves
  • 1 tablespoon McCormick® Oregano Leaves
  • 1 tablespoon McCormick® Smoked Paprika
  • 2 teaspoons McCormick® Garlic Powder
  • 1 teaspoon McCormick® Chili Powder
  • 1 teaspoon salt
  • 1 tablespoon McCormick® Coarse Ground Black Pepper
  • 2 pounds large shrimp, peeled and deveined
  • 1 cup chopped green onions, divided
  • 4 hero rolls, split lengthwise, toasted
  • Mayonnaise
  • Shredded lettuce
  • Thinly sliced tomato
  • Pickle slices


  1. HEAT butter in large skillet on medium heat until melted and bubbly. Add garlic. Cook and stir until lightly browned and fragrant. Stir in RedHot Sauce, Worcestershire sauce, lemon juice, bay leaves, seasonings, salt and pepper. Bring to simmer.
  2. ADD shrimp to skillet, reduce heat to medium-low. Cook and stir just until shrimp turn pink. Turn off heat. Remove bay leaves and stir in 1/2 cup of the green onion. Remove skillet from heat.
  3. TO ASSEMBLE Po’ Boy sandwiches, spread mayo on cut-sides of rolls. Place lettuce and tomato on bottom half of rolls. Spoon shrimp mixture over top. Sprinkle evenly with remaining green onions, top with pickles and top of rolls. Cut in half to serve.
  4. For bolder flavor and another hit of RedHot, serve Po’ Boys drizzled with a Zesty Remoulade Sauce. Whisk 2/3 cup mayonnaise, 2 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce, 2 tablespoon French's® Spicy Brown Mustard, 2 teaspoon sugar and 1 teaspoon OLD BAY® Seasoning in small bowl. Drizzle over shrimp when assembling Po’ Boys.