Po' Boy Sandwich with Avocado and Cilantro Mayo

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 French bread loaf (24-inch) French bread, split lengthwise and cut into 4 sections
• 1 avocado, sliced
• 2 cups shredded lettuce
• 1 tomato, thinly sliced

Method

1. 1

   Place the shrimp in a bowl and pour the buttermilk over them. Let soak for 10 minutes while you prepare the coating.

   10:00 · Shrimp soak
2. 2

   In a shallow dish, whisk together the cornmeal, flour, cayenne, smoked paprika, garlic powder, salt, and black pepper.

3. 3

   In a small bowl, stir together the mayonnaise, chopped cilantro, lime juice, and minced garlic. Cover and refrigerate until ready to assemble.

4. 4

   Heat the vegetable oil in a 9-inch skillet or heavy pot to 350°F.

   5:00 · Heat oil
5. 5

   Remove shrimp from buttermilk, letting excess drip off, and dredge each piece thoroughly in the cornmeal mixture, pressing to coat.

6. 6

   Fry the shrimp in batches of 8 to 10, turning once, until golden brown and cooked through, about 3 minutes per batch.

   3:00 · Fry shrimp
7. 7

   Transfer fried shrimp to a paper towel-lined plate to drain.

8. 8

   Spread the cilantro mayo generously on both cut sides of each French bread section.

9. 9

   Layer shredded lettuce, tomato slices, and avocado slices on the bottom half of each sandwich section.

10. 10

    Top each with a portion of the fried shrimp, close the sandwiches, and serve immediately.