Shrimp po boys

1. Combine corn starch, lemon rind, salt, red pepper, and egg white in a medium bowl; whisk until blended. Add shrimp and toss well. Marinate in refrigerator 30 minutes, stirring once.
Hollow out top and bottom halves of bread, leaving ¼ - ½ inch thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside ½ cup breadcrumbs. Combine ½ cup breadcrumbs, cornmeal, garlic powder, salt, red pepper, and black pepper in a large ziploc bag; seal and shake to combine.
Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
Heat large skillet over medium-high heat. Add oil to pan. Add shrimp; cook 3 minutes on each side or until done.
Cut baguette into 4 pieces. Arrange shredded lettuce and ¼ of the shrimp on the bottom half of each piece of bread. Top with tomato, hot sauce (optional) and special sauce.
SPECIAL SAUCE
½ cup mayo
2-3 Tbsp cocktail sauce (spicy is preferred. If you can't find spicy, either add extra horseradish or some hot sauce)
½ Tbsp fresh lemon juice
Mix all ingredients together in bowl. Refrigerate at least 20-30 minutes before serving.