Pitch and Putt Peppered Shrimp

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1 liter canola oil, or enough as needed to deep-fry

2 pounds (21 to 25 size) shrimp, peeled and deveined

3 cups all-purpose flour

1 cup cornstarch

3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning

1 to 2 teaspoons salt

1 lemon

12 "lobster" rolls (with slit on top)

2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne

2 large ripe tomatoes, seeds removed and diced