Key West Style Shrimp Po Boy

Marinate the Jumbo Shrimp (as needed) In a small mixing bowl, combine Fish Sauce (1 tsp) sauce and Key Lime (1) . Add the shrimp to the bowl and let sit for 10 minutes.

Grill the Yellow Onion (1) Coat the onion rounds in olive oil, salt, and pepper.

Place on the grill and pour 151 Proof Rum (1/2 cup) over the onions. Be cautious that this will likely start a flame so stand back after pouring the rum! Let onions cook until soft and tender.

Toast the Bread Roll (1) and brush with Mayonnaise (2 Tbsp) Place the bread on the grill to toast the bread. When bread is golden brown, remove from the grill and set aside.

Cook the Jumbo Shrimp (as needed) Place the shrimp on the grill and let cook until they are firm and are cooked through. When shrimp are coming off the grill, squeeze grilled Key Lime (1) over them for an additional hit of key lime.

Make the slaw: Combine Mayonnaise (2 Tbsp), Fish Sauce (1 Tbsp) and dish in a bowl and whisk together. Zest and juice a Key Lime (1) lime in the dressing. In a separate mixing bowl, combine the Carrot (1), Napa Cabbage (1/2 head) and Fresh Papaya (1/2) In that bowl, add half of the slaw dressing. Toss until it's well dressed. Add more dressing if desired.

Assembly: Placed Tomato (1) on the bottom of the po boy bread roll. Next grilled onion then layer the shrimp on top of the onions. Finished with slaw, Dijon Mustard (1 tsp) and the top piece of po boy bread.