Make the spicy mango aioli:

Mix everything together in a food processor. Taste and adjust seasonings. Chill until ready to serve.

To fry the shrimp:

In a small bowl, stir together the salt, garlic powder, onion powder, oregano, paprika, cayenne and pepper. Toss it with the raw shrimp and set aside. In another small bowl, combine the egg and milk. In a medium bowl, stir together the panko and cornmeal, with some salt and pepper.

Over medium heat, heat a medium sized skillet with about 1/2 inch canola oil. Batter the shrimp, dipping each into the egg mixture, then roll in the panko/cornmeal mixture. Fry for about 45 seconds per side, or until golden brown. Turn down the temperature of the oil as needed if it gets to hot. Place fried shrimp on a paper towel to drain off excess oil.

Assemble the sandwiches:

Assemble sandwiches with a spread of mayo, shrimp, shredded cabbage and sliced mango. Top with chives and a dusting of paprika & cayenne.

Courtesy of Jeanine Donofrio of Love and Lemons