Shrimp Po' Boys With Remoulade Slaw

• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons sweet pickle relish
• 1 tablespoon Creole mustard
• 2 tablespoons light mayonnaise
• 2 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 2 1/2 cups packaged cabbage-and-carrot coleslaw
• 1 1/4 pounds jumbo shrimp
• 3 garlic cloves, minced
• 3 tablespoons yellow cornmeal
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons peanut oil
• 3 (3-ounce) submarine rolls, split

1. Preheat oven to 450u0b0.
2. Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.
3. Peel and devein shrimp. Combine shrimp and garlic in a large zip-top plastic bag; shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp; shake until well-coated.
4. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange shrimp on pan in a single layer. Bake at 450u0b0 for 3 minutes; turn and bake an additional 1 minute or until golden. Remove shrimp from pan.
5. Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.

green onions, parsley, sweet pickle, creole mustard, light mayonnaise, white wine vinegar, salt, cabbage, jumbo shrimp, garlic, yellow cornmeal, flour, salt, ground red pepper, peanut oil, submarine rolls

Taken from www.myrecipes.com/recipe/shrimp-po-boys-with-remoulade-slaw (may not work)