Served as main course. Non-vegetarian dish.

1 bunch green Onions, chopped

2 Tablespoons sweet Pickle Relish

1 Tablespoon Creole Mustard

2 Tablespoons light Mayonnaise

2 Tablespoons White Wine Vinegar

1/4 teaspoon Salt

2 1/2 cups Cabbage and Carrot Coleslaw mix

1 1/4 lbs large Shrimp

3 Garlic Cloves, minced

3 Tablespoons Yellow Cornmeal

2 teaspoons All-purpose Flour

1/2 teaspoon Salt

1/4 teaspoon ground Red Pepper

2 Tablespoons Peanut Oil

Submarine Sandwich Bread

Preheat oven to 450. Combine first 6 ingredients. Pour over slaw; toss to coat. Set aside. Peel and devein shrimp. Combine shrimp and garlic in a large zip-top bag; shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp - shake until well coated. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange shrimp on pan in a single layer. Bake at 450 for 3 minutes; turn an dbake an additiona 1 minute or until golden. Remove shrimp from pan. Spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 6

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