Shrimp : Dressed Seafood Po'boys

• 1 cup mayonnaise
  
• 1 clove garlic, pressed
  
• 2 1/2 teaspoons Original TABASCO® brand Pepper Sauce, divided
  
• 1 loaf French bread, cut into 4 (6-inch) pieces, or 4 (6-inch) hero rolls
  
• Oil for deep-frying
  
• 1 egg, lightly beaten
  
• 1/4 cup milk
  
• 3/4 cup cornmeal
  
• 3/4 cup all-purpose flour
  
• Salt
  
• 1 pound medium shrimp, peeled, or 3 dozen shucked oysters
  
• 2 cups shredded lettuce
  
• 1 ripe tomato, thinly sliced
  

Combine mayonnaise, garlic, and 1 1/2 teaspoons of the TABASCO^® Sauce in a small bowl. Split French bread or rolls in half; scoop out some of the soft insides and discard. Spread inside of bread halves with mayonnaise mixture.

Heat 3 inches of oil in a deep-fryer to 375°F. Meanwhile, combine egg and milk in a small bowl. Combine cornmeal, flour, and 1/2 teaspoon salt in a shallow pan. Sprinkle shrimp with salt to taste and the remaining 1 teaspoon TABASCO^® Sauce; toss well.

Dip shrimp in egg mixture, then coat with cornmeal mixture. Shake off excess coating and fry in hot oil until golden brown, about 3 minutes. Drain on paper towels.

Fill bottom halves of bread with hot shrimp and top with lettuce, tomato, and top of bread. Serve immediately.

Makes 4 servings.