• 1/4 cup barbecue sauce (your favorite)
  
• 1/4 cup olive oil- divided
  
• 2 garlic cloves-minced
  
• 16 extra- large shrimp- shelled & deveined
  
• 4 -6 inch sandwich rolls sliced but attached
  
• 2 ears of corn- husks attach wiyh silks removed
  
• 1 green pepper halved & seeded
  
• 1 red onion- halved
  
• 2 celery stalks-chopped
  
• 1 tablespoon ranch dressing
  
• 5 ounces bagged arugula mix
  

Place corn (with husks intact), pepper and onion on oiled grill. Grill onion and pepper for 6-8 minutes and corn for 10 minutes until browned.

Grill shrimp 3-4 minutes per side, basting with barbeque sauce. Grill bread until toasted.

Line rolls with arugula. Top with half of the corn mixture, followed by the shrimp and remaining corn mixture. Drizzle with barbeque sauce...