My buddy Jeff turned me on to this style of Po Boy sandwich many years ago and it has been a family favorite ever since! Definitely a tailgate staple and a very simple approach. Instead of making up a batter, you simply sauté the shrimp in a butter that is heavily seasoned with your favorite Cajun seasoning. I highly recommend Paul Prudhomme’s Redfish Magic for this job. Once the shrimp are done, and please don’t overcook them (once they have curled up and turned color they pretty much are done). It is important to find a bread with good enough structure to hold up to the seasoned butter that you pour over the shrimp but still soft enough to make biting through it a tender experience. I like Ciabatta bread the best for these. Then just melt on a good cheddar, top with shredded ice berg, and you have it. Bon appetite!