Shrimp Po’ Boys

• 1/2 cup mayonnaise
• 1/2 cup finely chopped onion
• 1/2 cup chopped dill pickles
• 1-1/3 cups all-purpose flour
• 1 teaspoon salt
• 4 eggs,
• 1-1/3 cups 2% milk
• 2 tablespoons canola oil
• 8 French sandwich rolls, split
• Additional oil for deep-fat frying
• 2 pounds uncooked large shrimp, peeled and deveined
• Cayenne pepper to taste
• 4 cups shredded lettuce
• 16 tomato slices

1. In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
2. In a small bowl, beat egg whites until stiff peaks form; fold in batter.
3. Wrap sandwich rolls in foil. Bake at 350u0b0 for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375u0b0. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
4. Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

mayonnaise, onion, dill pickles, flour, salt, eggs, milk, canola oil, sandwich rolls, additional oil, shrimp, cayenne pepper, shredded lettuce, tomato

Taken from www.tasteofhome.com/recipes/shrimp-po-boys/ (may not work)