In a medium bowl combine mayonnaise, Dijon mustard, Creole or whole-grain mustard, hot sauce, horseradish (if using), paprika, cayenne, Worcestershire, chopped capers, chopped green onions, lemon juice, salt and black pepper. Whisk until smooth. Taste and adjust seasoning—add more hot sauce or lemon if desired. Refrigerate while preparing the rest of the sandwich.

Prepare Shrimp

Pat shrimp dry with paper towels. Toss with 1 teaspoon Creole/Cajun seasoning and a pinch of salt and pepper.

Set up a three-part breading station: (1) bowl with buttermilk and eggs whisked together, (2) shallow bowl with the flour/cornmeal mixture, (3) a clean tray for dredged shrimp.

Breading & Frying

In a mixing bowl combine 1.5 cups all-purpose flour, 1/2 cup cornmeal, garlic powder, onion powder, paprika, cayenne, 1.5 teaspoons salt and 1/2 teaspoon black pepper. Whisk to combine.

Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Use enough oil so shrimp can float and fry without crowding (about 3–4 cups in a skillet).

Working in batches, dip each shrimp into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Place dredged shrimp on the tray and let rest 2 minutes so coating sets.

Fry shrimp in batches for 2–3 minutes per batch until golden-brown and cooked through (shrimp opaque and firm). Maintain oil temperature around 350°F; do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly season hot shrimp with a small pinch of salt.

Assemble Sandwiches

Warm the French bread lightly in a 350°F oven for 3–5 minutes if desired. Split each loaf lengthwise, leaving a hinge if preferred, and lightly toast cut sides (optional).

Spread about 2 tablespoons of remoulade sauce on both cut sides of each loaf (adjust to taste).

Layer shredded lettuce evenly along the bottom half (about 1/2 cup per sandwich), then place 4–6 fried shrimp per sandwich depending on shrimp size to form an even layer.

Top shrimp with tomato slices (2–3 slices per sandwich) and two dill pickle slices. Add additional remoulade drizzle on top of shrimp if desired.

Close the sandwich, press gently, cut into individual servings if using a long loaf, and serve immediately with lemon wedges on the side.