Start by placing the peeled and deveined shrimp in a large bowl. Add the smoky Cajun spice blend, and make sure each shrimp is coated evenly. The spices are essential – they give that classic New Orleans kick you're looking for. Let this sit while you prepare the batter; you want those flavors to really seep in.

In another bowl, whisk together the cornmeal, flour, and a little sea salt. This combination will give your shrimp a delightful crunch. In a small bowl, whisk the eggs until well beaten. Then, dip each shrimp first into the egg and then dredge it into the flour-cornmeal mixture. Make sure they’re coated well for that crunchy experience.

Heat a large skillet or deep pan with enough oil for frying. It should be about a half-inch deep. Once the oil is hot, carefully add the shrimp, but don’t overcrowd the pan – too many shrimp at once can bring the oil’s temperature down. Fry them until golden brown, about 2–3 minutes per side. Once they are crispy, transfer them to a plate lined with paper towels to drain.

While the shrimp are frying, slice the French bread loaves in half and lightly toast them. You can do this in the oven or on a grill for a bit of extra flavor. This step keeps the bread from getting soggy once assembled.

In a medium bowl, combine the buttermilk, stone-ground mustard, roasted garlic, smoked paprika, and seasonings to taste to create your creamy remoulade. Mix well until it’s smooth and cohesive. This is the star of your sandwich, so taste and adjust to your preference.

To assemble your po' boy, spread the remoulade generously on both sides of the toasted bread. Add the crispy shrimp, followed by a handful of shredded lettuce, a few tomato slices, and dill pickle slices. Top with another smattering of the remoulade, and if you wish, a few shakes of hot sauce for that extra kick. Close the sandwich, and repeat for the remaining loaves.