Mr. Peach Tart's Grilled Shrimp 'N Sausage Po' Boy Grinder

Ingredients:

• 1/2 lb. medium shrimp, peeled and deveined, tails off
• 1 lb. Italian sausage
• 1/2 lb. pepperoni
• 1/2 lb. provolone cheese
• 2 12" hoagie rolls
• 1 Vidalia (sweet) onion
• 2 large red peppers
• 1/4 lb. butter (1 stick)
• 3 T Olive Oil
• 2 c. chicken stock
• Old Bay seasoning

Directions:

Preparations:
Preheat grill at medium.

Roast the sausage 20 minutes on a grill with medium heat, turning occasionally.

Skewer the shrimp (for easier handling), brush with olive oil and season with Old Bay to taste.

Dressing mixture:
Slice the peppers and onion into rings and then slice once to make strings. Slice the pepperoni into strips as well. In a large skillet over medium heat, melt the butter and add the oil. Add the pepper and onion and sauté until soft. Add the pepperoni and sauté a couple of minutes. Add the chicken stock. When the liquid begins to boil, reduce the heat to a simmer and begin reducing the stock out of the mixture. When stock is mostly evaporated, reduce heat to lowest setting.

When the sausage finishes, turn grill to high and allow to heat.

Grill the shrimp lightly (60 seconds / side). Remove, let cool and remove from skewers.

Slice the sausage on a bias into 1/4 inch pieces.

Slice 4 slices of the provolone into 1/2 inch wide strips.

Assembly:
Preheat broiler

Slice hoagie rolls lengthwise and split open. Line with the whole slices of provolone and place under the broiler on the second rack for 60 seconds or until cheese is melted.

Remove the rolls and apply a generous layer with the dressing mixture. Alternate shrimp and sausage slices, filling the roll. Top with more dressing and the strips of provolone. Place back under low broiler on second rack until hot and cheese is bubbling. About 4-5 minutes.

Allow to rest for 1 minute and slice sandwich into portions.

Serves 6 light eaters or 4 hearty eaters.