Shred the lettuce then refrigerate it until you are ready to serve.

Slice the tomatoes and refrigerate them until you are ready to serve.

NOTE: I like buying shrimp that is already peeled and deveined but if you get the shrimp you have to clean yourself, do that now and refrigerate it until you are ready to cook it.

Make the garlic butter by combining the melted butter and minced garlic.

Spread garlic butter on rolls and toast or broil them till they are slightly crisp. Then set them aside until you are ready to assemble the sandwiches.

Set up your 3-stop breading station in this order: Flour - Egg - Cornmeal

Mix the flour and Creole seasoning in a medium sized bowl.

Beat the eggs in a medium sized bowl.

Measure the cornmeal into a medium sized bowl.

Now it is time to bread the shrimp in small batches, setting them aside for the next step, frying. Put each shrimp through the breading station in this order: Flour (shake off excess), Eggs (turn to coat), Cornmeal (turn to coat).

Pour the vegetable oil into your cast iron skillet for deep-frying (the amount you are going to use depends on the size of the pan you are cooking in, just make sure the shrimp are totally covered in the oil so they cook evenly.)

Bring the oil up to temperature over the medium-high heat of a camp stove. I always use a camp stove when I am deep frying recipes at the campsite and recommend you NEVER deep fry over a campfire because it is too easy to spill the oil into the fire causing a big flare-up that may get out of control.

It is time to fry the shrimp working in batches. Using a long-handled spoon, gently place the shrimp into the oil and fry until golden brown turning if necessary to get the entire shrimp nicely browned.

Set shrimp on paper towels to remove excess grease.

Now, build your sandwiches layering each sandwich with lettuce, tomato, shrimp and top with remoulade sauce.

Serve and enjoy!