Shrimp Po' Boys With Remoulade Slaw

Ingredients

• 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

Preparation

1. Preheat oven to 450°.
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 450° 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.