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| Cleaned and took shells off 1 pound (21-25 count) fresh shrimp. Marinated 30 minutes in 2 whisked eggs and 1/4 cup Louisanna hot sauce and 1 tbsp. old bay. You can use the sauce of your choice. |
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| Coating is 1/2 cup panko and 1/2 cup bread crumbs. Seasoned with 2 tbsp. old bay, 1 tbsp. oregano, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika. Coat shrimp well. |
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| In a pot add oil. I used safflower oil covering 2 inches deep. Turn on medium high heat. |
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| It does not take long. About 4-5 minutes and the shrimps are done. Place on paper towel to drain off excess oil. |
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| I am using a hoagie roll. You can toast the roll but I did not. |
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| Special sauce: 1/2 cup mayo, 1/3 cup cocktail sauce, 1 tbsp. old bay, 1/4 cup fresh chopped parsley and green onion. Make and refrigerate 1-2 hours ahead of time. |
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| I fit 4 jumbo shrimp onto each roll with sliced avocado and some romaine lettuce. Did not have any tomato or would have added. Great flavor and a way to make a pound of shrimp go far. Enjoy. |
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