Ingredients

• Vegetable oil for deep-frying
• 4 french rolls, split and opened, leaving one side attached
• 4 tablespoons melted butter
• 1 teaspoon minced garlic
• Remoulade Sauce (recipe below)
• 3 eggs, beaten
• 2 tablespoons Creole seasoning
• 3/4 cup flour
• 2 cups Kikkoman Panko Bread Crumbs
• 2 pounds jumbo shrimp, peeled and deveined
• 2 cups shredded lettuce

Instructions

1. Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360 degrees F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread remoulade sauce on rolls; top with shrimp and lettuce.
2. To make Remoulade Sauce, mix together 1/2 cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and 1/2 teaspoon cayenne pepper. Makes 3/4 cup.