Shrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden Salad

Directions

1. Thaw frozen shrimp if using them by running them under cold water in a colander, then pat dry with towels.
2. Rinse the lettuce, carrot, tomato, and other fresh produce; dry thoroughly.
3. Mince garlic and transfer to a small bowl.
4. Juice half of the lemon into the bowl with the garlic, then whisk in mayonnaise, chili-garlic sauce, and a pinch of salt to form the spicy mayo and set aside.
5. In a medium bowl, mix bread crumbs, flour, and spices. Toss the shrimp in the mixture until well coated.
6. Warm a large skillet over medium-high heat, add a light coat of oil, and swirl to coat the bottom.
7. Cook the shrimp in the skillet until opaque, about 1–2 minutes per side, then transfer to a paper towel-lined plate.
8. In a large bowl, whisk the remaining lemon juice with oil, white wine vinegar, Dijon mustard, honey, and spices to make the dressing.
9. Detach lettuce leaves, reserving two large ones for each sandwich, and tear or chop the rest into bite-sized pieces; add to the dressing and toss.
10. Peel and shave the carrot into thin strips and add to the salad bowl; slice half a tomato for the sandwiches and dice the other half into the salad, then toss.
11. Toast the buns if desired, then assemble by layering bottom bun with lettuce, shrimp, tomato, and spicy mayo; cap with the top bun and serve the salad on the side.