• 2 pkg. Turano Mini Brioche Rolls
• 1 lb of deveined and peeled shrimp
• 3/4 c. whole milk
• 2 large eggs
• 1/2 c. all-purpose flour
• 1/2 c. finely ground cornmeal
• 1 tbsp. cajun seasoning
• 1 tsp. dried thyme
• salt and pepper, to taste
• Vegetable oil, for frying
• Shredded iceberg lettuce
• Sliced cherry tomatoes
• 1 c. mayonnaise
• 1 tbsp whole-grain mustard
• 1 tbsp lemon juice
• 1 tbsp Louisiana hot sauce
• 1 tbsp parsley, chopped
• 2 green onions, thinly sliced

① In a large bowl, whisk together milk and eggs. In another separate bowl, whisk together the dry ingredients: flour, cornmeal, cajun seasoning, dried theme, salt, and pepper to taste. Next, dredge the shrimp in the milk and egg mixture and toss in the flour mixture until it's fully coated.
② In a large skillet over medium heat, heat about 2 inches of oil until the oil glistens or ripples. Place the shrimp in the oil and fry for 2-3 minutes on each side until golden brown. Remove excess oil on a paper-lined plate.
③ Whisk together mayonnaise, mustard, lemon juice, hot sauce, parsley, and green onions in a bowl.
④ Slice the Mini Brioche Rolls in half, and spread remoulade on the bottom of the rolls and top with fried shrimp, lettuce, and tomatoes.