Firecracker Shrimp Roll with Crab Aioli

By Chef John

4.89 / 5

25min

15min

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1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic finely crushed
to taste salt
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper