A Delicious Recipe from Nancy Rawles, author of Crawfish Dreams

Shrimp Po' Boy for Nicholas

Slice into 4 servings

1 pound cooked, shelled ad deveined medium sized shrimp
1 tablespoon fresh mayonnaise
1 tablespoon tarragon mustard
2 tablespoons fresh lemon juice
1 teaspoon of grated lemon zest
1 teaspoon of crushed cumin seed
1/4 tsp coarsely, cracked black pepper
2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh dill
1 teaspoon cayenne pepper
1 unsliced loaf of French bread
Unsalted butter
2 medium tomatoes, sliced
Dill pickle slices

Combine your first ten ingredients in a bowl and let sit for 4 hours. Then slice your French Bread in half lengthwise. Scoop out the inside of the bottom half of the loaf and toast the shell. Take your shell out of the oven and butter it up real good. Place your shrimp mixture in the bread shell while it is still warm. Put your pickle and tomato slices on top of that.
Then put your top back on the loaf and warm the whole thing in the oven.