Recipe courtesy of Elizabeth Karmel, author of "Taming the Flame" and Executive Chef at New York's Hill Country Barbecue Market and Hill Country Chicken.
Clean and dry shrimp. Toss in a little olive oil to coat all surfaces. Season with salt and pepper if desired.
Using long handled tongs, place shrimp directly on the cooking grates - across the grates to prevent shrimp from falling through the grates. Grill over Direct Medium-high heat for 1-1/2 to 5 minutes on each side, depending on size, turning once halfway through the cooking time. Do not over cook. Shrimp is done when it curves and becomes pink.
Remove from grill and immediately place shrimp in a clean bowl. Pour butter and BBQ sauce over shrimp. Toss to coat well. Note: You can serve the shrimp just like this as an entrée with rice or other vegetables - or serve as an appetizer with grilled garlic bread.
To make the Po' Boys, split the French bread loaves in half and brush both cut sides of the bread with the mayonnaise and then Creole mustard. Divide the shrimp evenly between the 4 sandwiches and garnish with the lettuce, tomato slices, pickle slices and hot sauce, if desired.
Serve with Zapp's crawdaddy potato chips, if desired.
