• 1 pound medium shrimp, shelled, deveined, and tails removed
• 3/4 cup fine cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 2 eggs, beaten
• Peanut oil for frying
• 1/2 head iceberg lettuce, shredded
• 2 to 3 tomatoes, sliced about 1/4 inch thick
• 4 Turano Soft Sub Rolls

Remoulade
• 1/4 cup mustard, preferably Creole mustard
• 1 1/4 cups mayonnaise
• 2 teaspoons prepared horseradish
• 1 teaspoon pickle juice or vinegar
• 1 teaspoon hot sauce (such as Crystal or Tabasco)
• 1 large clove garlic, minced and smashed
• 1 tablespoon sweet paprika
• 1 to 2 teaspoons Cajun seasoning

① 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 Pour enough peanut oil in 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 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 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 To assemble the sandwiches, smear remoulade on both the top and bottom insides of the Turano Soft Sub Rolls.
⑥ Lay down a layer of shredded lettuce on the bottom of the roll, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the roll down on the bottom, compressing the sandwich a little.
⑦ Serve with hot sauce.