1/4 cup mayonnaise
1 tablespoon chopped celery
1 tablespoon hot sauce
1 tablespoon chopped green onions
1 tablespoon chopped pickles
Juice of 1 lemon
Juice of 1 lime
1 bottle Creole mustard, such as Zatarains
Kosher salt and freshly ground black pepper
1/4 green cabbage, shredded
1/4 red cabbage, shredded
1 carrot, shredded
1 ear corn, roasted and cut from the cob
1 gallon canola oil
3 cups yellow cornmeal
1 pound gulf shrimp, peel and deveined (21-25 count)
Salt and freshly ground black pepper
5 white submarine style rolls, split and toasted
1/4 cup chopped green onions
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