Prepare all ingredients as instructed above.

Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.

In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.

Preheat a grill or grill pan to medium heat.

In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and lemon juice to make the remoulade.

Grill the corn until nicely charred on all sides and tender. Once tender, lather with butter and season with salt.

Grill the shrimp for about 2–3 minutes per side, or until they are opaque and cooked through. (Cook to an internal temperature of 120°F (48°C).)

Lightly toast the baguette halves on the grill until golden and crisp.

Assemble each po' boy by layering the inside of the baguette with shredded romaine lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle generously with remoulade sauce.

Serve the grilled shrimp po’ boys with grilled corn on the cob and iced ginger tea.