1. Combine remoulade sauce and chill. 2. Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. 3. Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. 4. Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown. 5. Spread remoulade sauce on rolls; top with shrimp and lettuce. ---------------------------------------------------------------------------
Nutrition
Ingredients
