Fried Shrimp Po'Boy Sandwich

Ingredients 
Canola oil, for deep frying 
2 cups self-raising flour 
½ cup Cornmeal 
2 tablespoons garlic 
1 tablespoon onion powder 
1 tablespoon paprika 
2 teaspoons dried oregano 
2 teaspoons dried thyme
½ teaspoon cayenne pepper 
½ teaspoon black pepper
Kosher salt 
1 pound small shrimp, peeled and deveined, tails removed ​
4 French rolls or seeded rolls, lightly toasted 
Sauce 
1 cup mayonnaise 
1 heaping tablespoon whole grain mustard 
1 tablespoon prepared horseradish 
1 clove garlic, finely grated 
1 teaspoon smoked paprika
1 tablespoon freshly squeezed lemon juice 
Dash of tabasco sauce 
Dash of worcestershire sauce 
pinch of sugar 
1 tablespoon rougly chopped parsley
Fixin’s 
Mixed lettuce greens 
Pickles 
Shredded red cabbage 

Directions 
1. Heat 2-inches deep canola oil in a large cast-iron skillet over medium-high heat. In the meantime, in a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, oregano, thyme, cayenne pepper, black pepper and salt. Coat the shrimp in the flour mixture and shake off the excess flour. Once the oil registers 350ºF, add the shrimp and cook until crisp and the inside is tender, about 3 to 4 minutes; flipping occasionally. Drain on a plate lined with paper towel and season with more salt. 

2. In a medium bowl, whisk together the mayonnaise, mustard, horseradish, garlic, lemon juice, tabasco, and sugar. 

3. Build sandwich: Lather the sauce onto both sides of the bread. Stack lettuce, red cabbage, shrimp, pickles, and top with the bread. Serve immediately.

4. Cook with soul. Eat with pleasure!