3 T. olive oil 2 garlic cloves, minced ½ lemon, juiced 1 lb. medium whole shrimp, peeled, deveined and butterflied 1 t. Cajun seasonings 2 celery ribs, small diced ½ bell peppers, small diced ¼ red onion, thinly sliced 1 c. remoulade (see simple New Orleans Remoulade sauce recipe) 1 scallion sliced on bias, garnish Brioche buns, toasted or grilled Butter lettuce Directions Whisk together olive oil, garlic, lemon juice in a medium bowl. Add shrimp and season. Toss and grill shrimp over high heat. Flip and cook until pink and opaque, about 3 minutes on each side. Remove from grill and cool. Chop shrimp into bite-size pieces and set aside. In a medium bowl add celery, bell pepper, red onion and remoulade, mix well. Add shrimp to bowl and toss. Place buns on grill and toast until golden brown, about 3 minutes. Place lettuce on bottom half of bun, top with shrimp mixture and scallions. Place the top half of bun on top.