Shrimp Po'Boys

• 1 cup mayonnaise
• 2 scallions, white and light green parts, roughly chopped
• 2 tablespoons chopped pickle
• 1 tablespoon chopped capers
• 2 teaspoons hot sauce
• 1 tablespoon plus 1 tsp. Cajun seasoning
• 1 large egg, beaten
• 1 cup milk
• 1 teaspoon cayenne pepper
• 2 pounds medium shrimp (about 27), peeled and deveined
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• Vegetable oil, for frying
• 8 hoagie rolls, split and toasted
• 2 cups shredded lettuce
• 2 tomatoes, thinly sliced

1. Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.
2. Whisk egg, milk and cayenne. Add shrimp; let stand 10 minutes. In a shallow bowl, mix cornmeal, flour, 1 Tbsp. Cajun seasoning, salt and pepper. Preheat oven to 200u0b0F; line a baking sheet with paper towels and another with foil.
3. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.
4. Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370u0b0F on a candy thermometer. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon. Keep warm in oven. Bring oil back to 370u0b0F before adding a new batch of shrimp.
5. Spread 1 Tbsp. reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.

mayonnaise, scallions, pickle, capers, hot sauce, cajun seasoning, egg, milk, cayenne pepper, shrimp, cornmeal, allpurpose, salt, pepper, vegetable oil, rolls, shredded lettuce, tomatoes

Taken from www.myrecipes.com/recipe/shrimp-poboys-1 (may not work)