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["Rinse shrimp and shake off excess water.", "In small batches (7-8 at a time), shake shrimp in flour.", "Wash in beaten eggs, remove excess.", "Coat in cracker crumbs.", "Heat oil (1/2"" deep) in skillet to hot -- about 350 degrees.", "Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.", "While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.", "Drain shrimp on paper towels.", "Assemble sandwich as follows:", "On bottom of baguettes, arrange 7 shrimp.", "Cover with lettuce.", "Add 3 slices of tomato.", "Put on the top part of the baguettes and slice in half.", "Serves 4 -- including your 3 new best friends. Enjoy.", "Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3"" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is ""skinny"" baguettes, just make more sandwiches with fewer shrimp.", "Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a ""kick"" just add a tablepoon of cayenne (or less) to the flour."]
