Preheat oil in a Dutch oven or tabletop fryer to 350 degrees.

In a medium-sized mixing bowl, combine shredded cabbage, julienned radishes, sliced scallions and parsley. In a small mixing bowl, add vinegar, mustard, citrus juice, jalapeno and seasoning. Slowly drizzle olive oil while whisking to combine. Add vinaigrette to slaw ingredients and stir to completely coat. Taste and adjust seasoning with sea salt and fresh ground pepper. Cover and refrigerate until ready to serve.

Add oil to deep fryer and preheat to 350 degrees. In one bowl, add flour and seasoning blend. In a second bowl, combine and mix milk, eggs. In a third bowl, add panko, salt and pepper to taste. Dredge a few shrimp at a time in the flour to coat and shake off excess. Add thoroughly coated shrimp to the egg mixture and let drain slightly. Add the wet coated shrimp evenly to the panko to coat, shaking off excess breadcrumbs. Continue until all shrimp are breaded. In small batches, carefully add the breaded shrimp to the hot fry oil careful to not overcrowd. Cook for 2 to 3 minutes or until golden brown and completely cooked inside. Remove from oil and drain on paper towels. Repeat this process until all shrimp are completely cooked. Serve the crispy shrimp warm on a platter with a bowl of the Florida radish slaw.