For shrimp:
1 1/2 lbs raw shrimp, peeled and deveined
3/4 cup all-purpose flour
3/4 cup cornmeal
1 1/2 tsp Kosher salt
1 tsp onion powder
1 tsp hot paprika
1/2 tsp garlic powder
1/2 tsp ground mustard seed
1 cup buttermilk
Vegetable oil, for frying

For sandwiches:
4 French rolls
Sliced red onion
Red Duck Spicy Ketchup
Lemon wedges, for serving on the side

Heat frying oil to about 350 degrees Fahrenheit.

Meanwhile, whisk together flour, cornmeal, salt, onion powder, paprika, garlic powder, and ground mustard seed in a medium bowl. Set aside.

Pour buttermilk into a bowl and add shrimp. Toss to coat thoroughly, then, working in batches, toss the shrimp in the cornmeal/flour mixture to coat well. 

When frying oil is hot enough (350 F), fry the shrimp in two batches until golden brown and cooked through, about 4 minutes per batch. Drain on paper towels.

Assemble sandwiches by splitting the rolls lengthwise and filling with lettuce, onion, tomato, and shrimp. Drizzle with a squeeze of lemon juice and a generous helping of Red Duck Spicy Ketchup.

Serves 4. Laissez les bons temps rouler!