Heat the grill to high.
Mix the mayonnaise, chipotles and adobo, garlic, and lemon zest and juice in a large bowl. Season to taste with salt and pepper. Refrigerate the remoulade until ready to use.
Toss the shrimp with the oil and a generous pinch of salt and pepper to evenly coat. Grill until opaque throughout, about 2 minutes per side. Transfer to a large plate to cool slightly. Meanwhile, grill the baguettes cut sides down until toasted, about 2 minutes.
Spread some of the remoulade on the cut sides of the baguettes and arrange the tomatoes on the bottom halves. Add the shrimp to the sauce remaining in the bowl, along with the radishes, and toss to coat. Divide among the baguettes and top with lettuce. Serve immediately.
Sponsor recipe courtesy of Eddie Jackson for Walmart