Ingredients

• 1 pound Brookshire Brothers shrimp, shelled, deveined, and tails removed
• 3/4 cup fine cornmeal
• 3/4 cup Food Club all-purpose flour
• 1 tablespoon Food Club Cajun seasoning
• 1 teaspoon Food Club salt
• 2 Food Club eggs, beaten
• Food Club Peanut oil for frying
• 1/2 head iceberg lettuce, shredded
• 2 to 3 tomatoes, sliced about 1/4 inch thick
• Fresh Harvest French Bread

Remoulade

• 1/4 cup Food Club mustard, preferably Creole mustard
• 1 1/4 cups Food Club mayonnaise
• 2 teaspoons Food Club horseradish
• 1 teaspoon pickle juice or vinegar
• 1 teaspoon hot sauce
• 1 large clove garlic, minced and smashed
• 1 tablespoon Food Club paprika
• 1 to 2 teaspoons Food Club Cajun seasoning

Method:

1. Make the remoulade sauce:
   If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
2. Heat the oil in the pan:
   Pour enough peanut oil into a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
3. Dredge the shrimp:
   Mix the cornmeal, flour, Cajun seasoning, and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal flour mixture.
4. Fry the shrimp:
   Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
5. Assemble the sandwiches:
   To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.