Shrimp Po’ Boy with Mojo Remoulade

Ingredients

For the fried shrimp:

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  3 tablespoons creole seasoning (or cajun seasoning)
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  2 teaspoons garlic powder
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  1/4 teaspoon cayenne pepper
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  1/2 teaspoon salt
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  1/2 teaspoon black pepper
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  1 pound medium shrimp, peeled, deveined and tail off
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  1 1/2 cups Blue Diamond Almond Flour
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  1 cup cornmeal
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  1 cup Almond Breeze Shelf Stable Unsweetened Original Almondmilk
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  3 tablespoons hot sauce
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  Canola or vegetable oil for frying

For the remoulade:

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  1 cup mayonnaise
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  2 tablespoons Dijon mustard
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  1 tablespoon lemon juice
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  1 tablespoon flat-leaf parsley, finely chopped
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  1 tablespoon Louisiana-style hot sauce or Tabasco
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  2 teaspoons prepared horseradish
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  2 cloves garlic, minced
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  2 teaspoons capers, roughly chopped
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  1 teaspoon Worcestershire sauce
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  1 teaspoon smoked paprika
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  1 scallion, finely chopped
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  Salt, to taste
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  Freshly ground black pepper, to taste