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On a large baking sheet, pat the shrimp very dry. Sprinkle with the onion powder, garlic powder and a good pinch of salt. Toss with your fingers and let this sit for five minutes.
In a large skillet, heat a Tbs. of oil over medium high heat. Add the shrimp and sear on one side for a minute. Then flip and sear another minute or so, until plump and opaque. Remove the shrimp from the pan to rest. Add the butter to the pan to melt. Add the corn along with a pinch of salt; sauté about five minutes, until the corn softens and slightly browns in places. Add the shrimp back to the pan and toss with the corn.
Now just spoon the shrimp and corn filling into the split hoagies, and arrange them on a baking sheet. Tuck in the jalapeno peppers and top with grated gruyere. Broil the hoagies roughly two to three minutes (don’t leave them!) until the cheese is melted and bubbly. So perfect.
Serve immediately!
Makes six hoagies.