Shrimp Po' Boy with Oyster Shooter on the Side

Ingredients

• 0.5  avocado sliced
• 0.5 teaspoon cajun spice 
• 2 teaspoons canola oil 
• 1 teaspoon asian chili sauce such as sriracha, to taste
• 1 tablespoon optional: dill chopped
• 1  crusty po' boy loaf whole wheat split toasted canned you can always use instead
• 1 Dash horseradish shaved
• 1  juice of lime 
• 0.3 teaspoon kosher salt 
• 1 serving lemon wedges for squeezing
• 0.3 cup mayonnaise light
• 1  oyster raw
• 6 large shrimp peeled
• 2 slices tomatoes halved
• 60 ml sacremento tomato juice low-sodium I recommend using
• 30 ml vodka 

Equipment

• bowl
• grill
• grill pan

Directions

1. Heat an outdoor grill or grill pan over medium heat.
2. Toss the shrimp with the canola oil, Cajun seasoning and salt. Grill until opaque, about 2 minutes per side.
3. Remove from the grill.
4. In a small bowl, mix together the mayonnaise, dill, chili sauce and lime juice and zest.
5. To assemble the sandwich, spread the spicy mayonnaise on both sides of the bread. Fill with the grilled shrimp, tomato halves, sliced avocado and lettuce. Slice in half on the diagonal and serve. Also, try it without the bread and put the fillings into the Bibb lettuce!
6. Place the oyster in a shot glass and top with the desired amount of vodka.
7. Add the tomato juice and a dash of horseradish and squeeze the lemon over top.