Fried Shrimp Po-Boy w/Jalapeno Lime Aioli

Shrimp:

• ½ cup milk
• ½ cup buttermilk
• 2 eggs
• 3 dashes of sriracha
• 1 cup AP flour
• 1 cup cornmeal
• ¾ cup cornstarch
• 2 tsp cajun seasoning
• 1 tsp salt
• ¼ tsp paprika
• ¼ tsp cayenne pepper
• ½ tsp lemon pepper
• ½ tsp garlic powder
• 2 pounds medium shrimp, peeled and deveined with tails removed

Aioli:

• ½ tsp jalapeno juice (use it from a jar)
• ½ lime, juiced
• ½ cup olive oil
• ¼ cup Persian Lime Olive Oil
• 2 egg yolks
• 1 tsp dijon mustard
• 1 tsp white vinegar
• ½ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, minced (can use pre-minced garlic from a jar)

1. Heat oil to 375. Whisk together the milk, buttermilk and sriracha sauce. Place shrimp in the milk mixture and allow to sit in the refrigerator, covered, for at least 3 hours. Meanwhile, mix together the remaining ingredients. Now, dredge your shrimp in the dry mixture, shaking off excess and place in the oil. Fry for 2-3 minutes, until golden brown. Watch for the bubbles and when they float to the top but still bubbling then that means they are ready!
2. For the Aioli: Stir all aioli ingredients together except for the olive oils. Combine both olive oils and slowly whisk the mixture together using just a spoonful of olive oil at a time. This sounds time consuming but it really isn't. The whole process shouldn't take more than 5 minutes. Just go slow and whisk, whisk, whisk! Stored in a tightly covered container in the refrigerator, this keeps for about 2 weeks.