You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices
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.