And this is NOTHING like the shrimp po'boy sandwich you'll see in New Orleans or at a Cajun-style restaurant. But I wanted to try it this way, so away we go!

Ersatz Remoulade Sauce:

4 tbsp mayonnaise
3 tbsp garlic-chili paste
1 small shallot, diced small

Mix it all together, and that's that. It's got some good heat and flavor to it.

Shrimp:

1 lb. shrimp, deveined, cleaned, and completely peeled (clip the little tails off)
2 tbsp harissa spice powder
2 tbsp butter (you can substitute margarine, oil, whatever, I'm not your Mom)

After cleaning the shrimp, lay them out on paper towel-lined paper plates and sprinkle the harissa over them. Saute in butter until done; drain on paper plates. The shrimp were firm and the harissa gave them a great flavor.

Assembly:
1 whole wheat pita, cut in half and opened as a pocket.
Salad mix
1 tbsp Mild chunky salsa
5-6 shrimp
1-2 tbsp of the ersatz remoulade

The salsa's just there to give the lettuce something to do, and the 'remoulade' went great with the shrimp.