I was all set to enjoy this sandwich, but it was not so great. A six-inch length of decent enough poboy bread, hollowed out, held several dozen small shrimp. The peeled shrimp were sauteed in black pepper/butter--absolutely swimming in the sauce (maybe 3/4 cup of it poured out onto the plate as I tried to eat it). Unfortunately, it all had virtually no shrimp taste. I kept trying to identify some elusive taste in the dish, to no avail. Chicken or seafood stock? Some sort of soup base? Somebody help me out....is it usually better than this, or did I hit them on an off day? I liked the idea, but it sounded better on the menu than it looked/tasted on my plate.