Looking for some input on the best way to fry shrimp for a po boy. I'm in Atlanta, so I don't have access to the very best, but we get good seafood here. I had a poboy at a local restaurant that was on perfect bread and the shrimp were perfectly cooked. But they didn't taste like much. Any thoughts on breading, type of shrimp, etc would be appreciated. I'm making them for a party this weekend. I don't want the taste of the shrimp to disappear in the sandwich. Thanks and Geaux Tigers!