For the garlic mayonnaise:
2 tablespoons Dijon or Creole mustard
1 tablespoon red wine vinegar
2 tablespoons chopped garlic
For the shrimp:
cup vegetable oil
1 tablespoon chili powder
1 teaspoon chopped garlic
pound small-to-medium shrimp, peeled and deveined
medium onion, sliced thinly
4 2-inch squares corn bread (Use box mix like Jiffy)
cup garlic mayonnaise
To make garlic mayonnaise: Whisk all of the ingredients together in a bowl. Make a day ahead of time and refrigerate to let the flavors blend.
To prepare shrimp: Mix oil, spices, and garlic together in a bowl. Add shrimp and toss to coat. Cover and let marinate in refrigerator for 1 to 2 hours. Heat a medium skillet over medium-high heat. Add shrimp, the marinade, and the onion, and cook until the shrimp are pink and firm, 4 to 5 minutes, depending on the size of the shrimp.
Split corn bread squares and spread both halves with the garlic mayonnaise. Put 2 corn bread halves on each of 4 plates and spoon shrimp over bread.
Yield: 4 servings
Source: Adapted from Tom Fitzmorris New Orleans Food