Directions

• Step One

  In a measuring cup, whisk the vinegar and sugar together until the sugar is fully dissolved. In a medium-sized bowl, add the lettuce and jalapeños and toss thoroughly. Pour over the pickling liquid and toss until combined. Let sit for 10 to 15 minutes, drain and place in refrigerator to keep cold.

• Step Two

  Add shrimp to a large bowl, and pour over the buttermilk. Make sure each shrimp is coated in the buttermilk. Let marinate for 10 minutes.

• Step Three

  Toss the shallots in buttermilk, and then the flour until evenly coated.

• Step Four

  Heat about 3 cups of vegetable or canola oil to 375 degrees.

• Step Five

  While oil is heating, pour the House-Autry Seafood Breader Mix into a large plastic zipper bag. With a slotted spoon or tongs, transfer the buttermilk-coated shrimp to the breader mix. Seal the bag, and shake vigorously to ensure each shrimp is coated thoroughly and evenly with the mix. When oil has reached 375 degrees, shake off any excess breader mix and gently fry the shrimp for about 2 to 3 minutes or until golden brown. Don’t overcrowd your pot or you’ll reduce the temperature too much, so you may have to do this in batches. Remove shrimp from oil and let cool on a baking rack, or paper-towel lined baking sheet. Immediately sprinkle with a little fine sea salt and black pepper to taste.

• Step Six

  While the oil is still hot, shake off any excess flour and fry the shallots for about 2 to 3 minutes or until lightly golden brown (they will deepen in color slightly as they cool). Drain fried shallots on paper towels, and season immediately with fine sea salt and pepper. Turn heat off and allow oil to cool before discarding.

• Step Seven

  Slice your warm and toasted baguette into 3-inch mini-baguettes. Build your sandwiches starting with a layer of remoulade, pickled iceberg and jalapeños, crunchy fried shrimp (2 per sandwich), crispy shallots, a slice of tomato, and another layer of remoulade. Use toothpicks to keep the sandwiches together and serve. Enjoy!