Shrimp Po' Boys With Remoulade Slaw

Ingredients

• 2.5 cups d cabbage-and-carrot coleslaw 
• 1 tablespoon dijon mustard 
• 2 teaspoons flour all-purpose
• 1 tablespoon parsley fresh chopped
• 3  garlic cloves minced
• 2 tablespoons green onions chopped
• 0.3 teaspoon ground pepper red
• 1.3 pounds shrimp 
• 2 tablespoons mayonnaise light
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 9 ounce submarine rolls split
• 1.5 tablespoons relish sweet
• 2 tablespoons citrus champagne vinegar 
• 3 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• ziploc bags

Directions

1. Preheat oven to 45
2. Combine first 7 ingredients.
3. Pour over slaw; toss gently to coat. Set aside.
4. Peel and devein shrimp.
5. Combine shrimp and garlic in a large zip-top plastic bag; shake to coat.
6. Combine cornmeal and next 3 ingredients in a medium bowl.
7. Add to shrimp; shake until well-coated.
8. 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.
9. Bake at 450 for 3 minutes; turn and bake an additional 1 minute or until golden.
10. Remove shrimp from pan.
11. Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.