Step 1
Combine mayonnaise crab garlic salt cayenne Worcestershire sauce lemon juice and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
Step 2
Remove tails from shrimp and keep chilled until ready to use.
Step 3
Preheat the oven to 400 degrees F (200 degrees C).
Step 4
Whisk buttermilk hot sauce chipotle pepper cayenne black pepper and salt together in a bowl.
Step 5
Mix flour cornmeal paprika and salt together in a shallow dish for the breading.
Step 6
Slice partway through each sandwich roll splitting it open. Scoop out some bread from the top to make room for the filling.
Step 7
Toast rolls in the preheated oven until crisp 7 to 10 minutes.
Step 8
Soak shrimp in the buttermilk mixture for about 5 minutes.
Step 9
Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
Step 9
Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.