Shrimp Po’Boys with remoulade sauce

Made these last night for dinner. Recipes for the shrimp and the sauce were from Bon Appetite magazine.  I am so proud, they were fantastic.  The batter for the shrimp is easy and not heavy.  Very light and the shrimp fried very quickly.  I did three batches in vegetable oil.  I made the remoulade sauce about two hours before serving so it could chill in the refrigerator.  It had some heat but was not overpowering.  Easy prep and soooo good.  Try the sauce. It can store in the fridge in an air-tight container for 2-3 days.

1 small shallot, minced      1 scallion, minced      1 T Dijon mustard      1 t. lemon juice      1 t. tomato paste

1/2 cup mayonnaise      1/2 cup dill pickle chopped      1/2 t. chopped fresh oregano

1/2 t. chopped fresh thyme      1/2 t. chopped garlic      1/4 t. black pepper      1/8 t. cayenne pepper

1/8 t. paprika      Kosher salt to taste