4 French rolls
1 lb. Shrimp, 31/40 count
3 strips Bacon, cooked
2 cups Romaine lettuce, shredded
1 Tomato, sliced
1/4 - 1/2 cup Robert Rothschild Farm Ginger Wasabi Sauce
1 tsp. Vegetable oil
Fry bacon until crispy and crumble. Pan-fry shrimp in vegetable oil. Assemble po’ boys with shrimp, lettuce, tomato and bacon. Spread Ginger Wasabi Sauce onto the top bun and place on sandwich.