Firecracker shrimp roll with crab aioli

Mix about a cup of mayonnaise with an equal amount of picked lump crab, crushed garlic, salt, cayenne, a few drops of Worcestershire, a little lemon juice and chopped tarragon; refrigerate.

Remove the shrimp tails; refrigerate. Whisk buttermilk with Louisiana hot sauce, chipotle, cayenne, black pepper and salt.

Mix three parts flour to one part cornmeal with optional paprika and salt for the dredge.

Slit a soft sandwich roll without cutting through, pull out a little bread from the top, and toast in a 400 degree oven 7 to 10 minutes; cool a couple of minutes.

Soak the shrimp in the buttermilk mixture about five minutes, not much longer as it is acidic.

Spread both sides of the roll very generously with crab aioli and add shredded romaine.

Lift the shrimp out, let excess drip, toss in the breading and shake off excess.

Pan-fry in hot vegetable oil over medium-high a couple of minutes per side until golden brown and crispy; drain on paper towels.

Pile onto the roll immediately, dust with cayenne and eat at once while crisp.