Hurricane Po'Boy with Saffron Aioli

Saffron Aioli

• 15 oz vegetable oil
• 1 garlic clove
• 1 oz white vinegar
• 1 tsp salt
• 2 pinches saffron
• 2 large eggs, pasteurized

Hurricane Po'Boy

• 4 oz unsalted butter, diced
• 1 tbsp Creole seasoning (see Tip)
• 24 jumbo shrimp, raw, peeled and deveined
• 2 baguettes
• 2 tomatoes, thinly sliced rounds
• ½ iceberg lettuce head, thinly sliced
• 3 hot and spicy pickles, thinly sliced rounds
  or 3 Cajun pickles, thinly sliced rounds
• potato chips, to serve