Ingredients

• 1 cup mayonnaise
• 1 cup lump crabmeat
• 1 tablespoon chopped fresh tarragon
• 2 cloves garlic , finely minced
• 1 teaspoon fresh lemon juice
• 0.25 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper
• salt to taste
• 2 pounds shrimp , peeled and deveined

Instructions

1. 1 Combine mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne pepper in a bowl; season with salt and stir to combine. Refrigerate aioli until ready to use.
2. 2 Remove tails from shrimp; refrigerate until ready to use.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside. Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.
5. 5 Slice sandwich rolls partway; split open. Scoop out some bread from tops. Toast in the preheated oven until crisp, 7 to 10 minutes.
6. 6 Soak shrimp in buttermilk mixture for about 5 minutes.
7. 7 Meanwhile, heat oil in a deep skillet over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in cornmeal mixture to coat; shake off excess.
8. 8 Lower shrimp carefully into the hot oil in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate; immediately transfer shrimp to rolls. Sprinkle cayenne pepper on top. Repeat with remaining shrimp.

Nutrition per serving