1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp fresh lemon juice
2 tsp hot sauce
2 tsp capers, roughly chopped
1 1/2 tsp paprika
1 tsp Creole or Dijon mustard
1 tsp Worcestershire sauce
2 garlic cloves, minced
For the Fried Shrimp:
3 tsp kosher salt
2 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
Canola or Vegetable oil for frying
1 1/2 cup all purpose flour
1 cup cornmeal
1 cup buttermilk
3 tbsp hot sauce
For the Po'Boy Assembly:
4 8 inch long French loaves split horizontally
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes
For the Remoulade Sauce: Mix everything together and chill in the refrigerator until you are finished frying the shrimp. For the Fried Shrimp: Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half. Season the shrimp with half of the spice mixture. Mix the flour, cornmeal and the rest of the spice mixture together in a bowl. In a separate bowl, mix the buttermilk and hot sauce together. Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain. To Assemble Po'Boy: Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.