shrimp po' boys

Ingredients

• Servings: 4
• vegetable oil for deep-frying
• 4 french rolls, split and hinged
• 4 tablespoons melted butter
• 1 teaspoon minced garlic
• 3 eggs, beaten
• 2 tablespoons seasoning
• 3/4 cup all-purpose flour
• 2 pounds jumbo shrimp, peeled and deveined
• 2 cups kikkoman panko bread crumbs
• 2 cups shredded lettuce
• remoulade sauce:
• 1/2 cup mayonnaise
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne pepper
• 2 tablespoons kikkoman ponzu lime

Recipe

• combine butter and garlic, spread on rolls and toast in the oven until brown. heat oil in a 2 quart saucepan until 360 degrees. mix seasoning and flour. dredge shrimp in flour then egg; roll in panko. fry shrimp in batches until golden brown. spread remoulade sauce on all 4 rolls. top with shrimp, followed by shredded lettuce.
• remoulade sauce: mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.