This was a GREAT recipe from my favorite cooking mag, Cooking Light, from their July 2012 issue :3

Remoulade slaw:

3 tablespoons canola mayonnaise (used more like 5 tablespoons myself)

1 tablespoon minced shallots

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard (was tempted to try honey mustard, may do that next time)

1/2 teaspoon prepared horseradish

1/4 teaspoon hot pepper sauce

1/4 teaspoon grated lemon zest (it originally states for rind, which is ...yeah...just no :P)

1 garlic clove, minced (admittedly I put in a bit more *coughs* like 1 1/2)
~ You can also use roasted garlic, if the raw stuff is too much for you!

2 1/2 cups packaged cabbage and carrot coleslaw (I actually went with a carrot and shredded broccoli mix that had a bit of red cabbage- but you can use about any kind of prepped slaw mix thats out there)

For the po'boys:

1 tablespoon cornstarch

1/2 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground red pepper (skipped, went with regular pepper)

1 large egg white (er...used the whole egg, yolk and all)

1 pound medium shrimp, peeled and deveined

1/2 bag of langosteen* (optional, I had it leftover and pretty much just added it in)

3 tablespoons stone ground cornmeal (no, you are going to need more with this if you want to coat everything- I did about 5 tablespoons)

2 teaspoons extra-virgin olive oil

8 (1/4th inch thick) slices tomato

4 pieces of a long French baguette, split and toasted- with the ends cut off and reserved (youll see why in a minute)

1.) To prepare remoulade slaw, combine first 9 ingredients into a medium bowl, stir with a whisk. Add coleslaw, and make sure you coat everything. Cover and let chill in your fridge.

2.) For po-boys: combine cornstarch and next 4 ingredients (through egg) in a medium bowl, whisk until blended. Add shrimp; toss well. Marinate in a bowl or ziploc bag in your fridge for 30 minutes, stirring once.

3.) Hollow out top and bottom halves of bread, leaving a 1/4 inch thick shell. (I left it flat myself...I didnt see much of a difference, but, it DOES help in holding all of your ingredients together once cooked) Place ends, and leftover torn bread into a food processor and blend until fine crumbs are formed. You can reserve any leftover crumbs for later.

Then all you have to do is get two cookie sheets- one for your crumbs, and one for your bread- get a bit of parchment paper over those sheets- then heat the oven at 350 and let the bread toast in there for about 10 minutes, no more or until its nice and toasted.

Let cool off to one side, then its time to cook the shrimp, which takes no time at all -

Combine 1/2 cup breadcrumbs, cornmeal and black pepper in a large ziploc bag, just shake around to combine- then pour out in a separate bowl.

4.) Get a non-stick skillet and heat to a medium high, coat with olive oil...

5.) Remove shrimp & langosteen from bowl/ziploc and then coat with the breadcrumbs and cornmeal mix - I made the mistake of putting in that mix ALL TOGETHER with the shrimp, they really need to be done separately...and when frying, make sure you do it in small batches, otherwise it will take longer to cook and some shrimps might come out uneven.

All in all, the frying will take about 3 to 5 minutes or until they are nice and pink.

6.) Then arrange 1/2 cup slaw on each bottom half of bread, plus some of that sliced tomato- and stuff with the cooked shrimp & etc. of course- I would also say a nice squeeze of lemon to finish or just a PINCH of Old Bay on top will do the trick, then serve!

Very tasty :)