For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce
For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.
To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.