Colin Wingerter

1. Peel and de-vein the wild gulf shrimp. Wash them off and pat dry thoroughly with paper towels.
2. Season the shrimp to your liking, recommending Cajun seasoning.
3. In a bowl, soak the seasoned shrimp in a mixture of buttermilk and hot sauce for at least 30 minutes.
4. While the shrimp soak, prepare the dredging mixture: In a shallow dish, combine flour, cornmeal, and additional seasonings (preferably Cajun seasoning).
5. Also, slice the tomato and lightly salt it. Slice lettuce into thin strings.
6. For the remoulade sauce, combine mayonnaise, Dijon mustard, minced garlic, Cajun seasoning, paprika, sriracha, sweet relish, and a little horseradish in a bowl. Mix well and set aside.
7. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
8. Remove shrimp from the buttermilk mixture, allowing excess to drip off. Dredge the soaked shrimp thoroughly in the flour and cornmeal mixture, ensuring they are fully coated.
9. Fry the shrimp in batches in the hot oil for about 3 minutes per batch, or until golden brown and cooked through.
10. Assemble your sandwich: Slice the French bread lengthwise. Spread a generous amount of remoulade sauce on both sides of the bread. Layer with the crispy fried shrimp, sliced tomato, and shredded lettuce.
11. Enjoy your Shrimp Po Boy!