Shrimp Po Boy

I've never been to New Orleans, but I know I would order a po boy sandwich as soon as I got off the plane.  I was craving one this weekend, so after a quick trip to the market I was ready to roll.  First I cleaned some shrimp (I believe the most classic version is made with fried oysters) and dusted them with AP flour, cayenne pepper and smoked paprika before deep frying them and setting them aside to drain.  I then assembled the sandwich with the shrimp and some sliced Roma tomatoes, shredded iceberg lettuce and a spicy Sriracha mayo on a fresh-baked French roll.  I tried to stick to the textbook on this one, and after one bite I felt like I was in the Big Easy, minus the public intoxication.

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