Shrimp Po' Boy

• 1 (12-ounce) French bread baguette (16 inches long)
• 1/4 cup canola mayonnaise
• 1 1/2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon capers, chopped
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon minced garlic
• 1/4 cup cornstarch
• 1/4 cup cornmeal
• 1 1/4 pounds large shrimp, peeled and deveined
• 4 teaspoons canola oil
• 3 romaine lettuce leaves
• 1/4 cup thinly sliced red onion

1. Cut baguette in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and next 5 ingredients (through garlic) in a small bowl; stir well. Spread mayonnaise mixture evenly over cut sides of bread.
2. Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
4. Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.

bread, canola mayonnaise, parsley, lemon juice, capers, wholegrain, garlic, cornstarch, cornmeal, shrimp, canola oil, red onion

Taken from www.myrecipes.com/recipe/shrimp-po-boy (may not work)