COOK IT.
Line the bacon out on rack over baking sheet then season both sides with Cajun Seasoning.
Bake at 325°F until bacon is crispy 12-18mins.
Preheat Pit Boss grill to 500°F
Season the peeled and cleaned shrimp and lightly coat with oil.
Grill both halfs of each hoagie bun to your desired toast.
Grill the shrimp on the lower grate until fully cooked. The shrimp will no longer be opaque and be slightly firm to the touch
To make the rémoulade, combine mayo, ketchup, dijon mustard, capers, parsley, cayanne pepper, lemon juice, horseradish, garlic powder, worcestershire sauce, celery salt, and paprika.
Assemble the sandwiches with Remoulade on both halfs with and equal amount of shrimp on each sandwich with 2 slices of bacon with desired amount of lettuce, tomato, onion, and pickle. Top with upper half of the roll, cut in half and serve immediately.