Start by making the dill pickle coleslaw: combine all the ingredients listed to make the dressing. Mix until well combined. For thicker dressing, add more mayo. Toss together the dressing with the kale in a large mixing bowl. Refrigerate until ready to use.

Rinse, clean and peel the shrimps. Next devein and pat dry. Use a sharp pairing knife to make an incision from the head to the top of the tail this will open up the shrimps more.

Combine the eggs with milk and a touch of pickle juice. In a separate bowl combine the flour, cornstarch, garlic powder, onion powder, paprika salt and pepper and fresh dill. Dredge the butterflied shrimp in the egg wash followed by the flour mixture. Repeat until all the shrimp is coated.

Heat vegetable oil to 375 degrees for drying. Once the oil has reached the desired temperature fry 1 minute per side if not fully submerged in oil. Remove and place on paper towel. Repeat until all the shrimp is fried.

To assemble the sandwiches: toast the brioche buns, spoon a good amount of the creamy kale slaw on the bottom bun and load on some fried shrimp. Press them down a bit into the slaw so they stay in the sandwich as best as you can. Finish with extra dill pickle dressing if you have any left or some sandwich sauce of choice. Enjoy!