Prepare TABASCO® Buffalo Mayo: Reduce TABASCO® Buffalo Style Sauce by half in hot saucepan. Once cooled, whisk mayo and TABASCO® Buffalo Style Sauce together; mix well.
Prepare Tempura Batter: Mix all ingredients together; stir until batter is a smooth, thin consistency.
Prepare Shrimp Po-Boy: Coat shrimp in cornstarch and then tempura batter. Heat oil to 350° in heavy-bottomed pan; add shrimp; cook until nicely golden (about 4 minutes). Remove shrimp with slotted spoon; drain on paper towel. Sprinkle with salt immediately.
Toss shrimp with TABASCO® Buffalo Mayo in a stainless steel bowl. Slice po-boy loaf in half; layer shrimp, lettuce, tomato and pickles in roll. Repeat with remaining loaf. Wrap po-boys in butcher paper; slice in half and serve.
Makes 4 servings.
Created by Chef John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica, The American Sector, and Lüke San Antonio.