Shrimp Po Boys

Vegetable oil for deep-frying

4 French rolls, split and hinged

4 tablespoons melted butter

1 teaspoon minced garlic

3 eggs, beaten

2 tablespoons Creole seasoning

¾ cup all-purpose flour

2 pounds jumbo shrimp, peeled and deveined

2 cups Kikkoman Panko Bread Crumbs

2 cups shredded lettuce

½ cup mayonnaise

1 tablespoon horseradish

1 teaspoon pickle relish

1 teaspoon minced garlic

½ teaspoon cayenne pepper

2 tablespoons Kikkoman Ponzu Lime

Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.

Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.