| 0.75 cup | (175ml) mayonnaise |
| 0.25 cup | (45g) minced dill pickles |
| 2.0 TBSP | (10g) drained prepared horseradish |
| 1.0 TBSP | (15ml) hot sauce |
| 1.0 TBSP | (15ml) Dijon mustard |
| 1.0 TBSP | (15ml) Worcestershire sauce |
| 1.0 TBSP | (15ml) fresh lemon juice |
| 1.0 each | garlic clove, minced |
| 1.0 each | Kosher salt and freshly ground pepper |
| 2.0 cup | (10 ounces; 280g) all-purpose flour |
| 0.5 cup | (2 1/2 ounces; 70g) cornmeal |
| 2.0 TBSP | (10g) homemade or store-bought Creole seasoning |
| 4.0 each | eggs |
| 1.5 lb | (675g) medium shrimp, peeled, deveined, and tails removed |
| 2.0 quart | (1900ml) vegetable oil, for frying |
| 1.0 each | Kosher salt |
| 4.0 each | (10-inch) French or sub-style rolls, lightly toasted see note |
| 1.0 each | head iceberg lettuce, shredded |
| 2.0 each | Tomatoes, thinly sliced |
| 0.75 cup | dill pickle chips |