Ingredients
- 4 deli-style or hoagie rolls
- 4 Garlic-Butter Spread
- 20 ounce raw rock shrimp or small shrimp, peeled and de-veined
- 1/4 cup hot sauce
- 1/4 cup Seasoned flour
- 2 cup shredded lettuce
- 1 cup tomato
- 1 cup Vegetable oil
- 1 cup Honey-Jalapeno Dressing
- 4 deli-style or hoagie rolls
- 4 Garlic-Butter Spread
- 20 ounce raw rock shrimp or small shrimp, peeled and de-veined
- 1/4 cup hot sauce
- 1/4 cup Seasoned flour
- 2 cup shredded lettuce
- 1 cup tomato
- 1 cup Vegetable oil
- 1 cup Honey-Jalapeno Dressing
- 2/3 cup mayonnaise
- 1/2 cup whipping cream
- 1/3 cup green onion
- 1 1/2 teaspoon jalapenos
- 4 teaspoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
Preparation
Baking Directions:
Spread the cut side of each roll with the Garlic-Butter Spread.
Heat a large nonstick sauté pan over medium heat.
Toast the buttered side of each roll for 2 minutes; flip over and toast the outside for 1 minute.
Set aside.
Heat 2 ½ inches of vegetable oil to 350F in a heavy 4-quart saucepan.
Place the shrimp in a medium-sized bowl, pour in the hot pepper sauce, and let marinate for 5 minutes.
Coat the shrimp with the flour, shaking off any excess.
Stirring to keep the shrimp moving in the oil, fry until golden brown, about 2 minutes per batch.
Drain on paper towels.
Sprinkle with salt if desired.
Keep warm in a 200F oven until all shrimp are fried.
To serve, place lettuce and tomato on the toasted rolls.
Divide the shrimp equally among the rolls and serve with the half the dressing.
Honey-Jalapeno DressingTo prepare the dressing, whisk the mayonnaise and cream together in a medium-sized bowl.
Add the remaining ingredients.
Cover and refrigerate until ready to serve.
