Shrimp Po' Boys With Remoulade Slaw

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Oxmoor House


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2 tablespoons chopped green onions

1 tablespoon chopped fresh parsley

1 1/2 tablespoons sweet pickle relish

1 tablespoon Creole mustard

2 tablespoons light mayonnaise

2 tablespoons white wine vinegar

1/4 teaspoon salt

2 1/2 cups packaged cabbage-and-carrot coleslaw

1 1/4 pounds jumbo shrimp

3 garlic cloves, minced

3 tablespoons yellow cornmeal

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground red pepper

2 tablespoons peanut oil

3 (3-ounce) submarine rolls, split

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