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1
Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl.
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2
Add the coleslaw mix and scallions; season with salt and pepper and toss to coat.
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3
Cover and refrigerate until ready to serve.
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4
Fill a large bowl halfway with ice water and 1 tablespoon salt.
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5
Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open.
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6
Soak in the ice water, 5 to 10 minutes.
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7
Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl.
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8
Mix the flour and Old Bay Seasoning in another bowl.
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9
Lightly beat the eggs in a third bowl.
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10
Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision.
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11
Transfer to a plate, cover and refrigerate until ready to fry.
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12
Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes.
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13
Drain on paper towels and season with salt.
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14
Serve with lemon wedges and the slaw.
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15
Per serving: Calories 828; Fat 44 g (Saturated 7 g); Cholesterol 508 mg; Sodium 1,122 mg; Carbohydrate 59 g; Fiber 5 g; Protein 48 g
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16
Photograph by Antonis Achilleos
