Fritto Misto Po'Boys

• 1 1/2 pounds unpeeled, large raw Gulf shrimp (26/30 count)
• 3 teaspoons Creole seasoning, divided
• 1 cup jarred pepperoncini salad peppers, stemmed
• 1 (8-oz.) package tempura batter mix
• 1 cup cold light beer
• 1 tablespoon lemon zest
• 1 tablespoon hot sauce
• Vegetable oil
• 8 hoagie rolls, split and toasted
• 2 green tomatoes, sliced

1. Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.
2. Pat peppers dry with paper towels.
3. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.
4. Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350u0b0.
5. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.
6. Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.

shrimp, creole seasoning, salad peppers, batter, cold light beer, lemon zest, hot sauce, vegetable oil, rolls, green tomatoes

Taken from www.myrecipes.com/recipe/fritto-misto-poboys (may not work)