Bang Bang Shrimp Po’ Boy with Broccoli Slaw

Note: Prep time includes marinating time for slaw.

Place shrimp in 1 cup milk and let sit in the refrigerator 1/2 hour.

In a bowl combine mayonnaise, sweet thai chili sauce, Sriracha, rice wine vinegar and garlic salt. Remove 1 1/2 tablespoons of this sauce to a medium size bowl. To it, add the apple cider vinegar, olive oil, celery seed, and a dash of salt and pepper; whisk together. Add broccoli slaw and stir to combine; set aside. Make this at least 1 hour before serving, stirring occasionally. set aside.

To the remaining bowl of sauce, add Worcestershire, stone ground mustard, prepared horseradish, and the remaining 2 tablespoons milk. Whisk together and refrigerate until needed.

Place flour and Old Bay in a bowl, mixing to combine. Combine Panko, corn starch and 3/4 teaspoon salt in another bowl.

Heat up 2-3 inches of oil to 350ºF in a large pot or skillet.

Take shrimp out of milk. Dip in flour mixture; dip back into milk and coat with panko mixture.

Fry in heated oil until golden brown, 3-4 minutes. Drain on paper towels.

Cut hoagie buns in two, spread with butter and grill until golden brown. Cover bottom bun with broccoli slaw, layer on 4-5 shrimp and drizzle liberally with reserved sauce.