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Ingredients

• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 1/2 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 packaged cabbage-and-carrot coleslaw
• 1 1/4 pounds jumbo 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
• 3 (3-ounce) submarine rolls, split

Description

Make Sure To Get The Oil On The Jelly-roll Pan Very Hot Before Adding The Shrimp. The Hotter The Oil, The Better The Shrimp Fry.

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