REMOULADE SAUCE:
1 cup mayonnaise
3 green onions -- sliced
2 tablespoons Creole mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced fresh garlic
1 teaspoon prepared horseradish
GARLIC-BUTTER DRESSING:
1/3 cup butter (6 tbs.)
1 teaspoon minced fresh garlic or to taste
SHRIMP:
2 pounds large fresh shrimp -- peeled and deveined
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 egg
Peanut oil or vegetable oil for frying

4 French bread rolls
1 cup shredded lettuce

Prepare Remopulade Sauce and Garlic-Butter Dressing; set aside.

In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, combine milk and egg. Toss shrimp in milk mixture and dredge in flour mixture. Heat oil in a Dutch oven to a depth of 2 inches to 3757 degrees F. Fry shrimp in batches, 1-2 minutes or until golden; drain on wire rack.

ASSEMBLY: Preheat ovent o 450 degrees F. Split bread rolls and spread all cut sides with Garlic-Butter Dressing; place on a baking sheet and bake 8 minutes. Remove from oven andspread cut sides of rolls evenly with Remoulade Sauce. Spread lettuce evenly over the bottom of the roll; top with shrimp and cover with roll tops, and serve.