I started off by first making a Crushed Pistachio Rub. I combined crushed pistachios, minced garlic, cumin, cilantro, Indian chili powder, lime juice, salt and pepper together with a tiny bit of olive oil. I used the rub on some shrimp and set it aside for about five minutes. In a pan I sauteed some chopped green onions in some olive oil. I added the shrimp and rub to the pan and sauteed until cooked.
Next, I proceeded to dice all the shrimp and pour the pan sauce/rub mixture on top and stir them all together to create a shrimp salad:
Finally, I spread some Champagne Maple Mustard onto a biscuit and spooned some of the Shrimp Salad on top to complete my Indo-Sou Shrimp Po-Boy:
