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In a one-quart bowl, combine remoulade spice mixture: mayonnaise, lemon juice, Dijon, hot sauce, relish, onion powder, garlic, paprika, and cayenne, and mix well with a fork. Refrigerate until ready to assemble the sandwiches.
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In a medium-sized bowl, combine eggs and milk, and mix well.
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Using a two-quart mixing bowl, add self-rising flour, cornmeal, salt, pepper, and garlic powder, and mix with a fork until evenly incorporated.
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Next, dip your peeled and deveined shrimp first into the egg mixture, then into the flour mixture until evenly coated throughout, and put on a plate when finished.
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Then, in a two-quart saucepan, pour in vegetable oil and heat until it reaches 360 degrees. While working in small batches, place the shrimp in the hot vegetable oil and fry until golden brown. About three minutes on each side. Drain and dry on a paper towel.
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Finally, open the rolls and spread the cut sides with the chilled remoulade. Top with lettuce and tomatoes, and pile on the shrimp. Then, as they say in New Orleans, “Pass a good time!”