Make sure to get the oil on the jelly-roll pan very hot before adding the shrimp. The hotter the oil, the better the shrimp fry.
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
How to Make It
Preheat oven to 450°.
Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.
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.
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 450° for 3 minutes; turn and bake an additional 1 minute or until golden. Remove shrimp from pan.
Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.