In medium bowl combine shrimp, Hot Sauce, and Everglades Fish and Chicken Seasoning. Cover and let rest in fridge for 1 hour before frying. Make sure to stir mix every 15 minutes, while Shrimp is marinating.
Thinly slice the cabbage.
In large bowl mix together, lime zest and juice, mayo and Everglades Heat. Add cabbage and place in fridge till serving time.
When it is almost time to cook shrimp bring frying oil up to 375 degrees. Prep 3 different dishes for the dredging process. One each for flour, egg and then the Everglades Breader. We wanted a thicker batter so that is why we are doing a three step on the shrimp. Once you have removed shrimp from hot sauce, dredge in the flour, then beaten egg, then the Everglades breader.
Carefully add to hot oil and cook till golden brown and shrimp are cooked. We bought the large shrimp and ours took about 4 minutes to cook. Remove from hot oil and let rest on paper towel line tray before assembling sandwiches.
We spread a small amount of the garlic spread on the buns before toasting. After toasting we put some of the remoulade on, added the cabbage mixture, and top with the shrimp. We also garnished with a little bit of cilantro and sliced sweet peppers
