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
1 pound small shrimp, peeled and deveined, tails removed
4 French rolls or seeded rolls, lightly toasted
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
Mixed lettuce greens
Shredded red cabbage
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!