Shrimp po' boy

Mix the spice blend: Creole seasoning, paprika, cayenne, onion, garlic and dry thyme. Use it in the flour-cornmeal dredge, on the shrimp and in the remoulade.

Start the remoulade: mayo, dill pickle relish and some of the spice mixture.

Toss the shrimp with spice, buttermilk and hot sauce; cover and refrigerate at least an hour (about 10 minutes here).

Finish the remoulade: grate a garlic clove and a shallot to a pulp on a coarse microplane straight in; add a splash of Worcestershire, the tiniest bit of hot sauce, a bit of lemon and a little relish juice.

Coat each shrimp generously in the seasoned cornmeal-flour mixture once (twice for a thicker coating).

Preheat the oil; fry the shrimp a few at a time so the oil temperature doesn't drop, a couple of minutes, then drain on a paper towel lined plate and salt lightly.

Shred the lettuce and slice the tomatoes.

Build on a soft French roll: remoulade on the bottom, tomato, the shrimp, lettuce, relish and more remoulade.