Shrimp Poboy Sliders

Ingredients:
2 pounds medium cleaned shrimp 1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon fried oregano
1/2 teaspoon dried thyme
1 cup all-purpose flour
1 cup yellow cornmeal (finely ground) 
2 large eggs
1 tablespoon milk
vegetable oil for frying
1/2 cup mayo
2 tablespoons Creole mustard couple dashes hot sauce
12 small buns or rolls
1 cup shredded iceberg lettuce 
2 small tomatoes, thinly sliced 1/2 cup pickle slices

Instructions:

Fill a large pot or skillet with enough vegetable oil to fill just about halfway. Heat to 350°F.
Mix all of the seasoning together and pour half of it into a bowl with the shrimp. Toss to combine. In a separate bowl, whisk the eggs and milk together until smooth. In a third bowl, combine the flour, cornmeal and remaining seasoning mixture.

To coat the shrimp, pass through the dry ingredients, then into the egg and once again into the dry. Shake to remove excess coating and place on a wire rack set over a baking sheet. Continue breading until all the shrimp are coated. Allow to sit for about 10 minutes to air dry out a bit.