For the Sauce: In a mixing bowl, combine mayo, Dijon mustard, prepared horseradish, Worcestershire, pickle juice, cajun seasoning, smoked paprika, and Kinder’s Creamy Louisiana hot sauce. Stir well to combine.

Optionally, funnel the sauce into a squeeze bottle for serving.

For the Waffles: In a medium saucepan, bring 2 cups of water to a simmer. Add cubed butter once the water starts simmering.

Allow the butter to melt completely, then bring the mixture to a boil before whisking in the grits. Stir the grits frequently until thickened and creamy, approximately 8-10 minutes.

Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, stir in the buttermilk and lightly beaten eggs.

In a separate mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and baking soda. Gently fold the flour mixture into the cooled grits mixture until just combined.

Carefully fold in the freshly shredded sharp cheddar cheese until evenly distributed throughout the batter.

Preheat the waffle maker that produces 4-inch diameter waffles. Lightly grease it with oil. Pour the batter onto the preheated waffle iron and cook until golden brown and crispy.

For the Shrimp: Combine the buttermilk, Kinder’s Creamy Louisiana Hot Sauce, and 1 tbsp cajun seasoning in a bowl. Add shrimp to the marinade and set in the fridge for at least 20 minutes.

In another bowl, mix together the all-purpose flour, cornmeal, 2 tbsp cajun seasoning, and baking powder.

Dip the peeled deveined shrimp into the buttermilk mixture, then dredge them in the seasoned flour mixture, ensuring they are evenly coated.

Heat frying oil to 375°F in a large pot. Fry the shrimp in small batches until golden brown and crispy, about 1 minute. Drain on a wire rack.

To Assemble: Place a slice of tomato atop a waffle. Arrange a few crispy shrimp on top of the tomato. Drizzle generously with the prepared sauce. Finish by adding a handful of shredded iceberg lettuce.