• prep: 10 min
• cook: 10 min
• total: 20 min

servings:

The best Po’boy sandwich with crispy spicy shrimp and a creamy tangy remoulade.

• 1/4 cupmayonnaise
• 1 tablespoonwhole grain mustard
• 2 teaspoonscapers in brine (drained and chopped)
• 4 gramsflat leaf parsley (1 tablespoon chopped)
• 1 scallion (minced)
• 4 gramsgarlic (1 small clove grated)
• 1 teaspoonlemon zest (zest from 1/2 lemon)
• 2 teaspoonslemon juice
• 1/2 teaspoonpimentón (smoked paprika)
• 1/2 teaspoonhot sauce (to taste)
• 450 gramssmall shrimp (shelled and deveined)
• 2 teaspoonspimentón (smoked paprika)
• 1 teaspoonsalt
• 1/2 teaspoongarlic powder
• 1/2 teaspoononion powder
• 1/2 teaspoonground black pepper
• 1/4 cupcornmeal
• 1/2 cupall-purpose flour
• 2 dill pickles (sliced)
• iceberg lettuce (shredded)
• 1 largetomato (sliced)
• 2 small loavesFrench bread (10-inches long)

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