Photo by: Photo: Randy Mayor; Styling: Cindy Barr

• Rémoulade slaw:
• 3 tablespoons canola mayonnaise
• 1 tablespoon minced shallots
• 1 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon grated lemon rind
• 1 garlic clove, minced
• 2 1/2 cups packaged cabbage-and-carrot coleslaw

• Po'boys:
• 1 tablespoon cornstarch
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 large egg white
• 1 pound medium shrimp, peeled and deveined
• 4 (2 1/2-ounce) pieces French bread baguette, split and toasted
• 3 tablespoons stone-ground cornmeal
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 8 (1/4-inch-thick) slices tomato

directions from myrecipes.com and cooking light here