If you're bottling, then no, it won't be ready for drinking by then (~3 weeks from the boil)... If you're kegging, it might be, but it won't be as good as it can be giving more time.
Many of us are giving ales (and brews using ale yeast) at least 2-4 weeks on the yeast before considering it 'done' and ready for bottle/keg. When bottling, you need to figure on 3+ weeks at 70F for carbonation/bottle conditioning. With kegging, even if you rapid force carbonate, you'll want to give it more than a few days to stabilize. Better to use the 2 weeks at serving CO2 volumes level (or at PSI to get your CO2 volumes), when kegging. Either of those blow your time frame out of the water.
Since you'll only have ~2.5 weeks from when your ingredients arrive, until 5/11, IMO, it's not going to happen. Even if you have a very low OG (under 1.050), have a fermentation chamber to give the yeast exactly the temp it needs, you won't have any bottle carbonating/conditioning time left, and barely enough time to rapid force carbonate in keg. BTW, the rapid forced method has been known to give brews off flavors until it stabilizes (several days typically)...
IMO, if you brew this coming weekend (4/23-4/24) most likely it will be ready for bottles (depends on the brew, yeast, environmental conditions, etc.) between 5/21 and 6/5 (roughly), then needing another 3+ weeks to carbonate, pushing the "ready to drink" window to 6/11-6/26...
Even micro-breweries with temperature control fermenters, and everything nailed give brews 10-14 days in primary (no secondary) before kegging... They ferment under pressure to shorten the time it takes to carbonate in keg. So, unless you have that kind of setup, I would forget about having the brew ready to drink my May 11... To hit the May 11th 'ready' date, I would have brewed the batch no later than March 19th...