Shrimp Po'Boys

Sprinkled with sea salt and freshly-cracked peppercorns, a pound of shrimp was sauteed in olive oil and butter and then finished off with juice of half a lemon and chopped flat-leaf parsley.  

On a separate pan, the cherry tomatoes were cooked in olive oil with chopped anchovies and capers until the tomatoes burst.

Then the shrimp was spooned into a focaccia bread warmed on a grill pan and then layered with lettuce.  The tomatoes with capers and anchovies were added on top.

There you go... Louisiana Po'Boy with Italian twist!