Zesty fried shrimp, with an optional spicy sauce!
To make the remoulade sauce, just mix all of its associated ingredients together in a bowl.
Combine the butter and garlic, then spread that stuff on the rolls. Toast the rolls in the oven until brown. Heat the veggie oil in a 2 quart saucepan until it reaches 360 degrees. Mix the creole seasoning and flour together in a bowl and dredge the shrimp in there, followed by the egg and the panko. Fry the shrimp in batches until golden brown. Spread the remoulade sauce on the rolls and top with shrimp and shredded lettuce.