Ingredients
1/2 cup mayonnaise1/2 cup finely chopped onion1/2 cup chopped dill pickles1-1/3 cups all-purpose flour1 teaspoon salt4 eggs, separated1-1/3 cups 2% milk2 tablespoons canola oil8 French sandwich rolls, splitAdditional oil for deep-fat frying2 pounds uncooked large shrimp, peeled and deveinedCayenne pepper to taste4 cups shredded lettuce16 tomato slices
Preparation
In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
In a small bowl, beat egg whites until stiff peaks form; fold in batter.
Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.
