4 French bread rolls
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.