• 2 cups vegetable oil
• 1 pound large Gulf shrimp, peeled and deveined with tails removed
• ¼ tsp. kosher salt
• ⅛ tsp. each cayenne pepper and black pepper
• ½ tsp. each onion and garlic powders
• 1 tbsp. each minced fresh thyme and oregano
• 1 cup buttermilk
• 1½ cups all purpose flour
• ¾ cup fine cornmeal
• 1 cup each shredded romaine lettuce and sliced tomatoes
• 4 hero rolls

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
• ⅛ tsp. cayenne pepper
• 1 tsp. paprika, hot sauce, and Worcestershire sauce

For the Roasted Corn Relish:

• 2 ears corn on the cob
• 4 tsp. butter
• 2 tbsp. rice wine vinegar
• 1 tbsp. sugar
• ¼ tsp. each kosher salt and black pepper
• ½ cup chopped red and orange bell peppers
• ¼ cup diced Vidalia onion