Preheat oven to 350°F. Mix mayo, ponzu, horseradish, relish, garlic, and cayenne to make the rémoulade. <
P id=”instruction-step-2″>2. Mix melted butter and garlic. Brush inside rolls. Toast in oven 1–3 minutes.
Id=”instruction-step-3″>3. Heat oil to 360°F.
D=”instruction-step-4″>4. Set up dredging bowls: flour + Creole seasoning, beaten eggs, and panko.
D=”instruction-step-5″>5. Dredge shrimp in flour, then egg, then panko. Lay flat on plate.
D=”instruction-step-6″>6. Fry shrimp in batches, 2 minutes per side, until golden and opaque.
D=”instruction-step-7″>7. Spread sauce on rolls, add hot shrimp, top with shredded lettuce.
D=”instruction-step-8″>8. Serve immediately.
