8 cloves garlic
1/4 cup chopped green onions
3 tablespoons prepared mustard, such as Gulden's
2 1/2 ounces white vinegar
1/2 cup olive oil
2 tablespoons ketchup
2 tablespoons paprika
3/4 teaspoon prepared horseradish
3/4 teaspoon dry mustard
3/4 teaspoon salt
3 to 4 cups vegetable or canola oil, for frying
5 jumbo Gulf shrimp (16/20 count), peeled, deveined and cut in half
4 ounces shucked fresh oysters
1 cup seafood breading mix, such as Atkinson's
2 hoagie rolls, split
2 leaves romaine lettuce, torn
1/2 tomato, sliced
4 to 6 slices red onion
Lemon wedges, for garnish
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