This delicious take on a Southern favorite, starts with toasted Pretzilla Mini Buns, topped with freshly fried Gulf shrimp, Cajun style remoulade sauce, shredded romaine lettuce and pickled cherry peppers.
REMOULADE:
Whisk together all remoulade ingredients in a small bowl and set aside in refrigerator.
FRIED SHRIMP:
Whisk together milk and egg in a bowl. In a separate bowl, add Cajun fish fry coating.
Dip shrimp into the milk mixture, shake off excess, drop into fish fry coating, toss to coat, and transfer to a clean plate. Repeat this step until all shrimp are coated.
Preheat oven to 350°F
Cut Pretzilla Mini Buns in half horizontally and place cut side up on baking sheet. Place in oven 5-7 minutes or until toasted.
Pour ¼ inch oil into a large sauté pan and heat to 350°F over medium heat.
Carefully place coated shrimp in hot oil and fry about 2 minutes per side or until golden brown and cooked through. Remove a paper towel lined plate.
Spread 1 tablespoon remoulade on cut sides of each bun.
Divide shrimp evenly and place on buns.
Top each with shredded lettuce and two slices pickled cherry peppers. Close sandwich and serve.