INGREDIENTS
3/4 cup cornmeal
1 lb. shrimp, peeled and deveined
4 cups vegetable oil
2 cups shredded cabbage
1/2 cup mayonnaise
2 tsp. hot sauce
1/2 tsp. lemon zest
1 TBSP. lemon juice
4 hot dog rolls, toasted
DIRECTIONS
In a bowl, season cornmeal; toss with shrimp.
In a large skillet, heat oil over high heat.
Fry shrimp in batches until golden, 90 seconds.
In another bowl, toss next 5 ingredients; season.
Divide slaw among rolls; top with shrimp.
Serve bite-size versions by slicing rolls into quarters and filling with one shrimp each.
Serves 4.
