Coconut Shrimp Po’ Boy - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 4 pounds Shrimp (medium or large, look for 16-20s or U-21)
• 1 teaspoon Kosher Salt
• 2 Eggs
• 2 Tablespoons Vegetable Oil
• 1 ⁄ 2 teaspoon Unsalted Butter
• 1 cup Coconut, unsweetened
• 1 ⁄ 2 cup Panko Breadcrumbs
• 4 Tablespoons Mayonnaise
• 1 teaspoon Apricot Jam
• 1 teaspoon Hot Sauce (more or less to taste)
• 1 teaspoon Dijon Mustard
• 4 Torpedo Rolls
• 1 Slicer Tomato
• 4 cups Romaine Lettuce
• 3 Tablespoons Salad Dressing
• 1 English Cucumber