Aioli:

1 cup mayonnaise
1/4 cup sour cream
1 Tablespoon Butt Kickin' Blacken, original recipe
1 tablespoon capers, with some juice
2 tablespoons sweet pepper relish
1/2 large lemon, zest and juice

Breading:

2 cups all-purpose flour, divided
2 tablespoons Butt Kickin' Blacken, original recipe, divided
2 teaspoons coarse kosher salt, divided
1 large egg
1 tablespoon milk
16 medium, shrimp, 31 to 40 count
vegetable oil, for frying
1 loaf a good crusty French bread.
2 large plum tomatoes, sliced
romaine lettuce leaves, 3 to 4 per sandwich
salt and pepper, as needed

Make up the Aioli by just stirring all of the ingredients together. Set it aside, or cover and place in your refrigerator.

Ron's Note: The sour cream is used as a thickener. Adding the caper with juice, the sweet pickle relish, and the lemon juice will thin it down.

Set up the Breading Station: The first bowl is 1 cup flour, 1 tbsp. Blacken, and 1 teaspoon of salt.

The second bowl is the same as the first.

In the third bowl, whisk the egg then add the milk and whisk again.

Dip the shrimp into the flour, then into the egg wash, then back into the flour. Then set them on a plate or a pan while the oil heats up.

If you would like a heavier crust, you could put them back into the egg and back into the flour again before placing them on the pan.

Heat the oil to 375°F, either in a pot or a black frying pan. Place the shrimp into the hot oil, being sure not to crowd them. Cook about 2 minutes then flip, and give them another 2 minutes. Take them out, and place them on a rack in a sheet pan to drain.

Ron's Note: Be careful not to cook the shrimp too long. When shrimp are overcooked, the become rubbery.

Cut the bread into a piece 5" - 6" long.

When cutting it to make the sandwich, cut it closer to the bottom, as opposed to in the middle (about 2/3 on top and 1/3 on the bottom. Remove the extra bread form the top section.

Slather some of the aioli on both the top and bottom, then start layering on the bottom: Lettuce, Tomato slices, salt and pepper (for the tomatoes), then shrimp. Pile the shrimp high, you've got plenty of room in the top. Put some more of the aioli on top of the Shrimp, and enjoy.

Extras: If you're even a little like me, I'm sure you'll end up with extras, I never like to run out. Here, they're served on a plate with some extra Aioli.

Submitted by: Cap'n Ron