Avocado Shrimp Po’Boy

For pickled vegetables, combine carrots, red onion, bell pepper and poblano in glass bowl or jar. In medium saucepan, bring vinegar, water, pickling spice and salt to a boil; pour over vegetables and let mixture cool. Refrigerate to blend flavors.

For Sriracha mayo, combine mayonnaise, Sriracha, lemon juice and honey in small bowl; stir to blend. Cover and refrigerate until needed.

For shrimp, heat vegetable oil in deep fryer to 375 F. In large bowl, combine cake flour and salt; gradually add cold beer, stirring to blend. Per order, dip 3 to 4 shrimp into batter; fry for about 3 minutes until golden brown. Remove from fryer and drain on paper towels.

For each sandwich, place half an avocado in small bowl with ¼ tsp. lime juice and salt to taste. Mash together and spread onto top of baguette. Spread 2 tablespoons Sriracha mayo on bottom of baguette. Top with lettuce leaf, 3 tomato slices and ½ cup pickled vegetables. Arrange shrimp over vegetables and close with top of baguette. To serve, cut in half and serve with pickle spears.