Prepare Arthur Treacher's Remoulade Sauce according to the recipe linked to in the Box below. Store in a tightly covered container, in the refrigerator, until ready to serve. (Can be done up to 1 week in advance.)

In a large bowl, mix cornmeal, flour, Cajun seasoning and salt.

Place eggs in a a small bowl. Beat well with a whisk.

Pour enough oil in a large frying pan to come up about 1/4-inch.

Set pan over medium high heat. Heat until a small amount of flour sizzles immediately when you drop some in.

Dredge shrimp, 2 to 3 at a time, in the egg.

Remove, allowing excess egg to drip off and place in the cornmeal/flour mixture.

Remove, shaking off any excess, and carefully place in hot oil.

Add more shrimp as you can, but do not crowd.

Fry until golden on both sides, about 2 minutes total.

Remove to a paper towel-covered plate to drain.

Repeat until all shrimp are breaded and cooked.

Slice sandwich rolls almost all the way through lengthwise. Open and lay onto serving plates.

Lay a generous layer of shredded lettuce down into the "v" of the rolls.

Lay 3 - 4 slices of tomato on top of lettuce.

Arrange a batch of shrimp on top of each.

Drizzle a bit more Arthur Treacher's Remoulade Sauce on top.

Serve immediately, still open-faced.