SHRIMP PO' BOY

Oh no I didn't!  Fry shrimp at lunch?  On a Tuesday???  All I can say is that when I have a craving, I have a craving and nothing can stop me.  Quick and easy and golden.

SHRIMP PO'BOY
2 people

1 dozen shrimp, peeled, devained and tail removed.
about 3 cups canola oil
Panko crumbs
1 egg, gently beaten
Your favorite Creole-style seasoning (I just used garlic salt)

2 rustic french mini loaves
1 tomato, sliced
1/2 head bibb lettuce, shredded
red onion, thinly sliced
good mayo
Louisiana Hot Sauce

Start by breading the shrimp.  Place shrimp in egg first, then into Panko crumbs.  ( I add seasoning to the Panko crumbs). Set aside and get the oil up to temperature.
Heat oil in a heavy, deep pot.  Temp should be around 375.  Test heat by dropping a few Panko crumbs in, when they drop to the bottom and immediately rise to the top and start cooking rapidly, the oil is ready.  keep in mind, the temperature will drop rapidly once you start adding shrimp, so slowly cook a few shrimp at a time to ensure frying oil temp stay consistent.  Fry each shrimp about 3-4 minutes, until golden.  Remove from oil, place on paper towel (or brown paper grocery bag), and season with seasoning and some Hot Sauce.

Once all shrimp are cooked, lightly toast bread halves.  (I dug out the bread from the bottom half and made a "boat" for the shrimp to be set in).

Arrange sandwich with mayo, lettuce, onion and tomato and another good douse of Hot Sauce.
Enjoy immediately.