Ingredients:
1 bunch green onions, chopped
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 cabbage and carrot coleslaw mix
1 1/4 lbs large 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
submarine sandwich bread
Directions:
Preheat oven to 450.
Combine first 6 ingredients. Pour over slaw; toss to coat. Set aside.
Peel and devein shrimp. Combine shrimp and garlic in a large zip-top 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 an dbake an additiona 1 minute or until golden.
Remove shrimp from pan.
Spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.
Servings: 6
Time preparation: 20 min.
Time total: 25 min.