Rocco Dispirito's Shrimp Po' Boy with Spicy Mayo

Taken from Rocco Dispirito's cookbook, Now Eat This, this is his take on a po' boy sandwich.

Shrimp Po' Boy with Spicy Mayo Recipe
Serves 4

1/2 cup whole wheat flour
2 cups whole wheat panko breadcrumbs
3 egg whites
8 ounces medium shrimp, peeled and deveined
salt
1/2 cup lite mayonnaise
2 tablespoons Tabasco sauce
4 whole wheat buns
1/2 bunch romaine lettuce, shredded
1/2 cup roasted red peppers, sliced
.
1.Preheat the oven to 450F. Place a wire rack on a baking sheet and set aside.
2. Pat the shrimp very dry and season with salt.
3. Place the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are foamy but not quite holding peaks, about 3 minutes.
4. In small batches, lightly dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites; toss to coat completely. Then add the shrimp to the panko and turn to coat them completely.
5. Place the shrimp on the wire rack. Bake until the golden and crispy, about 8 minutes.
6. Stir the mayonnaise and Tabasco sauce together in a small bowl. Spread 1 tablespoon of the mayonnaise mixture generously on the bun. Top with lettuce and red pepper strips. Pile the shrimp on top of the lettuce and peppers.

Gonna try it this week! :)