Sprinkle the shrimp in creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat.
Place a cast iron pan over high heat. Cut avocados in half and remove stone and then remove peel. Coat avocado halves in creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, dice into 1"pieces and mix with vinegar, red onion and tomato.
Soak hickory chips in water. While chips are soaking, peel and julienne onions. Toss onions in 1 tsp salt and 1 tsp sugar and hard smoke for 30 minutes. Once onions are smoked, caramelize in a large pan with the oil blend until nice and dark golden brown. Puree caramelized onions with worsteshire, Crystal hot sauce, coriander and remaining ½ tsp salt, fold onion puree into mayonnaise. Taste for seasoning.
- Oak Street Poboy Festival