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In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 400° to 425°.
Meanwhile, thinly slice tomato. Lay slices on a plate, and season with salt.
In a large bowl, combine shrimp, mustard, hot sauce, and ½ tablespoon Cajun seasoning. Do not prepare shrimp mixture more than 15 minutes before frying, as the vinegar in the mustard can make the shrimp tough.
In a medium bowl, combine corn flour and remaining 3 tablespoons Cajun seasoning.
Coat shrimp in mustard mixture and then dredge in corn flour mixture, coating completely and shaking off any excess. Place shrimp on prepared wire rack up to 30 minutes before cooking.
In batches, fry shrimp, stirring after 40 seconds, until golden brown, 2 to 4 minutes. Remove from oil, and let drain on a cooling rack. Squeeze lemon juice over shrimp, and sprinkle with salt.
On a 10-inch cast-iron griddle, melt butter over medium heat. Add po’ boy loaves, cut side down, and cook until toasted.
Using a spatula, spread ¼ cup mayonnaise on cut sides of each loaf. Stuff with tomato, pickles, fried shrimp. Top with lettuce, and cut in half.