Step 1

Mix together all remoulade sauce ingredients. Refrigerate in a covered container until ready to use. (see note 1)

Step 2

Heat 1 inch of oil over medium high heat to 350°F.

Step 3

Mix together the buttermilk and hot sauce in a bowl, and on a plate mix the flour, cornmeal, 2 tsp of the Creole seasoning, and 1 tsp salt.

Step 4

Season the shrimp with the remaining Creole seasoning and salt, then dredge in the buttermilk mix, followed by the flour mix.

Step 5

Fry the shrimp until golden brown, about 3-4 minutes total, turning once. Transfer to a wire rack or paper towel lined plate to drain.

Step 6

Slice the bread almost all the way through, then fold flat. Slather remoulade sauce on both sides. Pile high with shrimp, and give them a good squeeze of lemon juice. Add on tomato and lettuce, then close the sandwich.

Step 7

Serve immediately.