For the Spicy Remoulade:

• 1 egg
• 2 tablespoons lemon juice
• 2 tablespoons green onions, chopped
• 2 tablespoons ketchup
• 1 chipotle pepper in adobo sauce
• 1 tablespoon chopped garlic
• Salt
• Pepper
• 1 cup vegetable oil

For the slaw:

• 1 tablespoon sugar
• 1 tablespoon Dijon mustard
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• Salt
• Pepper
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup carrots, julienned
• 1/2 cup red onions, julienned

For the Fried Shrimp:

• 2 pounds (16 count per pound) shrimp, peeled and deveined
• Salt
• Freshly ground black pepper
• 2 cups flour
• 2 eggs
• 1/4 cup water
• 2 cups cornmeal

To assemble:

• 2 long, thin loaves French bread