Step 1

In a medium-sized bowl, whisk together the egg, hot sauce, mustard, cayenne pepper, garlic powder, salt, and black pepper to make the shrimp marinade.

Step 2

Add the shrimp to the marinade, tossing to coat them thoroughly. Let the shrimp marinate in the mixture for about 15-20 minutes.

Step 3

In another bowl, prepare the dredge by combining the flour, cornmeal, garlic powder, cayenne pepper, and salt.

Step 4

Heat vegetable oil in a large skillet or deep fryer to 350°F.

Step 5

Remove the shrimp from the marinade and shake off any excess. Dredge each shrimp in the flour-cornmeal mixture, making sure they are evenly coated.

Step 6

Carefully place the coated shrimp into the hot oil and fry for about 2 minutes or until they turn golden brown and crispy. Fry the shrimp in batches to avoid overcrowding the pan.

Step 7

Once the shrimp are cooked, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Step 8

Prepare the sauce by combining the mayonnaise, garlic powder, honey, lemon zest, and lemon juice in a small bowl. Mix until well combined.

Step 9

To assemble the Shrimp Po' Boys, spread a generous amount of the sauce on the toasted French baguette rolls.

Step 10

Top the sauce with chopped lettuce.

Step 11

Arrange the fried shrimp on top of the lettuce, and then close the sandwich with the top half of the baguette.