What's Cooking: Uncle Giuseppe's Marketplace Shrimp Po’Boy

Chef Isaac Alvarado, of Street to Table, shows News 12's Lily Stolzberg how to make a shrimp po'boy.
This segment was filmed before the coronavirus outbreak.
5 buttermilk battered shrimp
Seasoned flour
Italian bread
Romaine lettuce
Dill pickles
Spicy aioli
Marinate shrimp in buttermilk, eggs, salt , pepper, cajun , cayenne pepper and parsely for 4+ hours.
Mix flour salt pepper, cayenne, cajun, paprika and garlic powder in a separate mixing bowl.
In a different mixing bowl mix mayonnaise, cayenne pepper, Sriracha and jalapeño juice for the spicy aioli.
Cut 3 slices of tomatoes, 3 dill pickle chips and romaine lettuce.
Toss 4-5 shrimp in seasoned flour then deep fry at 350 degrees for 3 minutes, or until crispy and golden.
Butter both sides of an Italian roll and toast.
Apply spicy aioli to bottom bun of Italian bread and proceed to add the romaine, tomatoes and pickles.
Place fried shrimp over toppings and apply more aioli.
Cover the sandwich with the top bun, cut in half and enjoy!