Ingredients
3/4 cup mayonnaise
1 1/2 pounds large shrimp (26 to 30), peeled, deveined, and butterflied
1/4 cup minced celery
2 tablespoons dill relish, such as Heinz
1 1/2 teaspoons fresh lemon juice, plus wedges for serving
Kosher salt and freshly ground pepper
Vegetable oil, for frying
3/4 cup fine yellow cornmeal
4 soft hoagie or French rolls, split
Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving
Preparation
Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.
