Make the dressing: In a bowl, whisk together the Primal Kitchen mayonnaise, Primal Kitchen mustard, pickle juice, garlic powder, seafood seasoning, and pepper. Cover and refrigerate until ready to serve.

Grease the chaffle maker with Primal Kitchen avocado oil spray and place 2 tablespoons of the mixture into the chaffle maker and press the maker down. Cook the chaffle for 2 to 3 minutes or until golden brown and cooked through.

Remove from chaffle maker and repeat with remaining batter.

Meanwhile, prepare the Po Boy fixings!

In a large bowl, toss the shrimp with the 2 teaspoons seafood seasoning to coat. Heat a skillet over medium-high heat. Add 1 tablespoon of the oil and the minced garlic and sauté for 5 minutes. Add the shrimp and sauté for 3 minutes on each side, or until they turn opaque and pink. Remove from the heat and set aside.

Divide the dressing between two sandwiches, coating both sides of the chaffles. Top with the shrimp, red onion slices, and tomato slices, as well as any additional toppings of your choice.