Shrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden Salad

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Step 1

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp (680g) on a clean towel or paper towels and pat dry.

Step 2

Wash and dry the fresh produce: 3 lemons 3 heads butter (Boston) lettuce 2 medium carrots 3 tomatoes

Step 3

Peel and mince 3 cloves garlic. Transfer to a small bowl.

Step 4

Juice lemon into the bowl with the garlic. Add mayonnaise, chili-garlic sauce, and salt; whisk to combine and set the spicy mayo aside.

Step 5

In a large bowl, combine bread crumbs, flour, and spices. Add shrimp and toss to combine.

Step 6

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Step 7

Meanwhile, juice the remaining lemons into a large bowl. Add oil, vinegar, Dijon, honey, and spices; whisk to combine the dressing.

Step 8

Trim carrots and peel into thin noodle-like sticks using a julienne (or regular) peeler. Add to the salad bowl.

Step 9

Slice half of the tomatoes and set aside for the sandwiches. Small dice the remaining tomatoes and add to the salad bowl. Toss to combine the salad.

Step 10

Toast buns if desired.

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