Directions
1
Place a grill topper on the grill, then preheat grill on medium
2
Prepare a rémoulade sauce by whisking together the mayonnaise, ketchup, brown mustard, sweet relish, lemon juice, parsley, and paprika. Refrigerate until needed
3
Toss shrimp with oil; drain excess. Combine ranch dressing mix and cayenne pepper in a resealable bag. Add shrimp, seal bag and shake to coat
4
Shrimp on grill topper, close lid, and cook 2 min. Flip and continue cooking until shrimp are opaque pink and slightly curled, about 2 to 3 min
5
Spread rolls with about 1 Tbsp. of the rémoulade sauce. Top with shrimp, slaw mix and sliced tomatoes
6
Serve hot with remaining rémoulade sauce