Fried Shrimp With Tartar Slaw

• 12 cup mayonnaise
• 14 cup sweet pickle relish
• 1 lemon, juice of, plus lemon wedges for serving
• 8 cups coleslaw mix or 8 cups shredded cabbage
• 2 scallions, sliced
• kosher salt & freshly ground black pepper
• 24 extra-large shrimp, peeled and deveined (about 1 1/2 pounds)
• 1 12 sleeves saltines (about 60 crackers)
• 1 12 cups all-purpose flour
• 1 tablespoon Old Bay Seasoning
• 4 large eggs
• vegetable oil, for frying

1. Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl.
2. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat.
3. Cover and refrigerate until ready to serve.
4. Fill a large bowl halfway with ice water and 1 tablespoon salt.
5. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open.
6. Soak in the ice water, 5 to 10 minutes.
7. Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl.
8. Mix the flour and Old Bay Seasoning in another bowl.
9. Lightly beat the eggs in a third bowl.
10. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision.
11. Transfer to a plate, cover and refrigerate until ready to fry.
12. Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes.
13. Drain on paper towels and season with salt.
14. Serve with lemon wedges and the slaw.

mayonnaise, sweet pickle, lemon, coleslaw mix, scallions, kosher salt, shrimp, sleeves, flour, bay seasoning, eggs, vegetable oil

Taken from www.food.com/recipe/fried-shrimp-with-tartar-slaw-513070 (may not work)