1 Place shrimp in a bowl just large enough to hold them. Finely grate about 1 tbsp lemon peel overtop, then squeeze out 2 tbsp lemon juice. Stir with shrimp along with vodka and cayenne. Cover and marinate, stirring occasionally, for 2 hours.

2 Meanwhile, place coleslaw in a medium bowl. Toss with oil, lemon juice, salt and pepper. Cover and refrigerate until ready to use.

3 In a very large deep-sided pot, add enough oil to measure about 1½ inches. Oil should not come higher than a third of the way up the pot (or use a deep-fryer and follow directions). Heat oil over medium heat to 350°F (180°C).

4 Drain shrimp, placing marinade in a medium bowl. Whisk egg into marinade. In a small bowl, stir spices with salt. In a large bowl, place flour. In another medium bowl place panko crumbs. Stir 1 tbsp spice mixture into flour and remaining into panko crumbs. Toss shrimp in flour mixture to coat. Then, working with a few shrimp at a time, dip in egg mixture, shaking off excess. Then coat in panko crumbs. Place coated shrimp on a baking sheet. Repeat with remaining shrimp.

5 Once oil is hot (it will bubble when shrimp are added), add one-third to one-half of the shrimp to pan (don’t crowd pan). Fry, stirring occasionally until cooked through and a very deep golden brown, about 3 minutes. Remove with a slotted spoon to a paper-towel-lined baking sheet. Repeat with remaining shrimp.

6 Stir garlic and lemon juice into mayonnaise. Split baguette in half lengthwise, keeping one side still attached. Spread both sides with aïoli. Top base with tomato slices, followed by shrimp, slaw and then top of baguette. Serve on a large cutting board for guests to slice themselves, or cut into serving- size pieces. Serve with hot sauce and lots of napkins.