Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Per Serving: 1257 calories; protein 73.2g; carbohydrates 127.3g; fat 50g; cholesterol 525.5mg; sodium 2640.7mg.