Shrimp Po'boy

Andouille sauce:

3/4 mayonnaise 

1/4 tsp. cayenne 

1 tbl. parsley

1 tbl. Stone ground mustard 

1 tbl. sriracha

2 tsp. Worceteshire sauce 

2 tsp. Lemon juice 

Shrimp: 

1.5 lbs peeled deveined shrimp

1 cup flour

1/2 cup yellow corn meal

Cajun seasoning 

Salt

1/2 cup Milk

Canola oil 

Rinse and drain shrimp. Place in large bowl with milk and stir in 2 tbl. Cajun seasoning. Mix flour, corn meal, and 1 tbl. Cajun seasoning in large ziploc. Drain shrimp and add to bag shake well. In deep pot filled with at least 2 inches of oil, fry shrimp over medium heat 4-5 minutes until golden. Drain on paper towels. Serve on lightly toasted submarine rolls with andouille sauce, lettuce, and tomato.