For the po' boy: Heat an outdoor grill or grill pan over medium heat.
Toss the shrimp with the canola oil, Cajun seasoning and salt. Grill until opaque, about 2 minutes per side. Remove from the grill.
In a small bowl, mix together the mayonnaise, dill, chili sauce and lime juice and zest.
To assemble the sandwich, spread the spicy mayonnaise on both sides of the bread. Fill with the grilled shrimp, tomato halves, sliced avocado and lettuce. Slice in half on the diagonal and serve. Also, try it without the bread and put the fillings into the Bibb lettuce!
For the oyster shooter: Place the oyster in a shot glass and top with the desired amount of vodka. Add the tomato juice and a dash of horseradish and squeeze the lemon over top.
Recipe courtesy of Bobby Deen