Baja Shrimp Taco with Sriracha Mayo

To make the sautéed cabbage: Heat a skillet until very hot.  Add the butter, cabbage and carrots and cook over high heat for just 1 minute. Set aside.  

To make the panko crusted shrimp: In a medium bowl, toss the shrimp in ½ cup of buttermilk and ½ teaspoon of salt.  In a shallow baking dish, combine the flour and remaining ½ teaspoon of salt.  In a small bowl, pour the remaining ½ cup buttermilk.  In another shallow baking dish, pour out the panko breadcrumbs.  Start by dipping the shrimp in flour, then the buttermilk and finally the panko. 

In a large saucepan, heat 1 inch of oil 350.  Fry shrimp in batches until golden, about 2 minutes per batch.  Drain on paper towels.