Whitby Seafoods gluten free scampi Po’boy

Method Print recipe

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1. Cook the scampi as directed on the back of pack. The scampi will be crisp and golden when cooked.
2. Meanwhile whisk the mayonnaise in a small bowl with the Cajun spice and 1 tbsp of cold water until smooth.
3. To assemble the Po’boys, divide the lettuce between the four baguettes, add a layer of sliced tomatoes and cucumber then arrange the scampi on top.
4. Drizzle the Cajun mayonnaise over the crispy scampi before serving.