Southwest Shrimp

Southwest Shrimp Po-Boys

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 pound shrimp, peeled and de-veined
vegetable oil, for frying

1 avocado, peeled, pitted and mashed
½ cup sour cream
1 tablespoon lime juice
dash of hot sauce

4 Bolilo or small sub rolls
½ cup chopped green leaf lettuce
2 Roma tomatoes, sliced

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko, flour, cumin and cayenne pepper. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Stir together the avocado, sour cream, lime juice and hot sauce.

Slice the rolls in half lengthwise, layer the lettuce, tomato and shrimp on the bottom layer. Spread the avocado cream on the top layer and place on the shrimp. Serve, slicing each in two.