Breaded fried shrimp with remoulade

Butterfly the shrimp by cutting around the outside circumference about three quarters of the way through the body, leaving a membrane to hold the halves together.

Set up flour, beaten egg and the breading of your choice.

Beat the eggs with a splash of cold water and a pinch of kosher salt so they beat up evenly.

Hold the butterflied shrimp open and press it into the flour so every nook is coated, leaving the tail clean.

Coat thoroughly with egg, then press into the semolina and flour mixture in every crevice.

Leave the coated shrimp buried in the breading until it is time to fry so the coat stays even.

Fry at 350F for one to two minutes until cooked through and the breading is golden brown and crisp.

Drain on a wire rack and salt immediately while the breading is still hot.

Whisk the mayo, mustards, Worcestershire, lemon, scallions, hot sauce, salt, pepper, smoked paprika, cayenne and garlic until homogenous.