In a medium bowl, whisk together the mayonnaise, green chile relish (or substitution), garlic, vinegar, sugar and lemon juice.

Add the coleslaw mix to a large bowl. Stir in about ½ to ¾ of the sauce until well coated. Note the mixture will become juicier as it sets and you can add more sauce later if it’s too dry. Cover and place in the icebox for 1 hour or until ready to serve.

In a medium bowl whisk together the buttermilk, smoked paprika, hot sauce and baking powder.

In a separate mixing bowl combine the flour, cornmeal, cornstarch and Original seasoning (or substitution).

Add enough oil to a Dutch oven or saucepan to deep fry and heat to 350 degrees F.

Dip the shrimp in the wet mixture and then dredge through the flour mixture. Repeat to double coat. Place on a paper towel or wire rack and repeat with the remaining shrimp. Note: placing them in the icebox for 15 to 30 minutes will help the coating stick on a bit better.

Add the shrimp to the fryer, a few at a time, and fry until golden brown rotating around as needed. Let drain on a paper towel or wire rack.

Slice the rolls in half lengthwise. Spread a little of the leftover sauce on the bread followed by a little coleslaw. Place 4 to 5 shrimp down the center of the bun and top with more coleslaw and drizzle with a little sauce. Serve immediately.