Fritto Misto Po'boys

Ingredients

• 1 1/2 pounds unpeeled, large raw Gulf shrimp (26/30 count)
• 3 teaspoons Creole seasoning, divided
• 1 cup jarred pepperoncini salad peppers, stemmed
• 1 (8-oz.) package tempura batter mix
• 1 cup cold light beer
• 1 tablespoon lemon zest
• 1 tablespoon hot sauce
• Vegetable oil
• Cajun Coleslaw
• 8 hoagie rolls, split and toasted
• 2 green to
• Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.
• Pat peppers dry with paper towels.
• Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.
• Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.
• Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.
• Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.matoes, sliced