For the remoulade:

• 1 cup mayonnaise
• 2 TB dill pickle relish
• 1 TB fresh lemon juice
• 2 tsp hot sauce
• 2 tsp capers (chopped)
• 1 1/2 tsp paprika
• 1 tsp creole mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves (minced)

For the fried shrimp:

• 3 tsp salt
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 lbs raw shrimp (about 50) (medium sized, peeled, deveined with no tails)
• 1 1/2 cups all purpose flour
• 1 cup cornmeal
• 1 cup buttermilk
• 3 TB hot sauce
• peanut oil (for frying)

To assemble:

• 1 12-14 inch baguette/french loaf (sliced horizontally)
• pickles (for garnish/topping)
• shredded lettuce
• sliced tomatoes