Shrimp Po Boys with Spicy Mayo

• 1/2 cup whole-wheat flour
• 2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural
• 3 egg whites
• 8 ounces large shrimp, peeled and deveined
• Salt
• 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
• 2 tablespoons Tabasco sauce
• 4 sprouted-grain buns, such as Ezekiel 4:9, toasted or broiled
• 4 leaves shredded romaine lettuce
• 1/2 cup jarred roasted red pepper strips

1. Preheat the oven to 450 F. Place a wire rack on a baking sheet and set it aside.
2. Place the flour in a shallow dish.
3. Place the panko in another shallow dish.
4. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
5. Working in batches, dredge the shrimp in the flour, shaking off any excess.
6. Add the shrimp to the egg whites; toss to coat completely.
7. Then add the shrimp to the panko and turn to coat them completely.
8. Place the shrimp on the wire rack, and season them generously with salt.
9. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.
10. Meanwhile, stir the mayonnaise and Tabasco sauce together in a small bowl.
11. Spread the cut sides of each bun generously with the mayonnaise mixture.
12. Top the bottom half of each bun with lettuce and red pepper strips.
13. Pile the shrimp on top of the peppers.
14. Place the bun tops over the shrimp, and serve.
15. Fat: 57g (before), 5.2g (after)
16. Calories: 837 (before), 342 (after)
17. Protein: 24g
18. Carbohydrates: 53g
19. Cholesterol: 71mg
20. Fiber: 8g
21. Sodium: 813mg

flour, wholewheat panko breadcrumbs, egg whites, shrimp, salt, roccos magnificent mayonnaise, tabasco sauce, buns, romaine lettuce

Taken from www.epicurious.com/recipes/food/views/shrimp-po-boys-with-spicy-mayo-374918 (may not work)