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.
Whisk together all remoulade ingredients in a small bowl and set aside in refrigerator.
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.