Philly Cheese Shrimp

1/2 cup olive oil 

1 tomato bouillon 
1 teaspoon salt

1 teaspoon lemon pepper
1 teaspoon oregano  
1 teaspoon red pepper flakes 
1 teaspoon sriracha seasoning 
2 tablespoons vinegar
2 tablespoons soy sauce
4 tablespoons lemon
2 garlic cloves
6-7 peeled and deveined shrimp on skewers 
1 cup mayo
2 minced garlic cloves 
1 teaspoon paprika
1 tablespoon lemon juice
2 bell peppers finely sliced.
1 onion
1 tablespoon olive oil
1 1/2 salt
4-6 hoagie rolls
1 1/4 cup shredded mozzarella  
1 teaspoon oregano  
1 teaspoon lemon pepper 
PREPARATION

In a large bowl combine olive oil, bouillon, salt, lemon pepper, oregano, red pepper flakes sriracha seasoning, vinegar, soy sauce, lemon, and garlic.
Whisk everything together and add the shrimp with the skewers into the bowl. 
Coat the shrimp well and refrigerate for 2-3 hours.
In a large skillet, over medium heat, add chopped onion & bell peppers. Cook until soft
In a small bowl combine mayo, minced garlic, paprika and lemon juice. Mix well.
Split the hoagie rolls lengthwise.
Bake the rolls over 400 degrees for 7-8 minutes.
Take the shrimp out and grill, brush the olive oil spice mix on the shrimp.
Cook until shrimp has a golden color.  
Take the rolls out of the oven and generously spread the mayo mix. 
Fill the rolls with the cooked bell peppers and onion, and the grilled shrimp.
Top each roll with a generous amount of shredded mozzarella.
Sprinkle oregano and lemon pepper on each hoagie roll.
Bake for 12 mins over 350 degrees.