For Assembly

4 (8-inch) French loaves , split horizontally

1/2 head iceberg lettuce , shredded

2-3 tomatoes , sliced 1/4 inch thick

3-4 large dill pickles rounds , sliced into rounds

Instructions

For the Remoulade Sauce

1. Whisk everything together and chill in the refrigerator until ready to use.

For the Fried Shrimp

1. In a medium bowl, whisk together the salt, paprika, garlic powder, black pepper, and cayenne pepper; divide the spice mixture in half.
2. Place shrimp in a bowl and toss to coat with half of the spice mixture.
3. In another bowl, whisk together the flour, cornmeal, and the remaining half of the spice mixture.
4. In a 3rd bowl, whisk together the buttermilk and hot sauce.
5. Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess.
6. Pour oil to a depth of 2-inches into a deep, wide pot. Heat the oil to 350 degrees F.
7. Working in batches, fry shrimp until golden brown, about 2-3 minutes per batch. Transfer to paper towels to drain.

To Assemble the Po’ Boys

1. To assemble the sandwiches, slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
2. Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp.
3. Press the top of the bread down on the bottom, compressing the sandwich a little.

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