Shrimp Po’ Boy

1.5lb large raw shrimp, peeled and deveined 1 Tbsp. real butter 1 Tbsp. Old Bay seasoning, more or less to taste 2 cloves garlic, minced, divided 4 hoagie rolls, split in half ¼ cup mayonnaise 2 Tbsps. pickle relish Romaine lettuce leaves 1 ripe tomatoes, sliced ½ medium-size red onion, thinly sliced In medium bowl, combine shrimp and seasoning. Mix until well coated and set aside. Adjust flavors if needed and set aside. In another bowl, mix together mayonnaise, garlic and pickle relish. Start with 1 clove of garlic. Taste after mixing well and add other garlic clove if desired. Melt butter in large skillet. Once hot, add shrimp in single layer. Cook for about 2 minutes per side or until shrimp are fully cooked and turn pink. Spread mayo mixture on one side of each hoagie roll. Divide shrimp evenly among hoagie rolls. Top with lettuce, tomato slices, and onion.