Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
Deep fry the shrimp until golden brown, 6 to 8 minutes.
Remove the shrimp with a slotted spoon and drain on the paper towels.
Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
Sprinkle the tomato slices on both sides with salt and pepper.
Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!