Step 1: Prepare the Remoulade Sauce

1. Make the Remoulade: In a small bowl, combine the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, smoked paprika, chopped capers, and garlic powder. Stir until all ingredients are well-combined and the sauce has a smooth consistency.
2. Taste and Adjust: Taste the sauce and adjust seasoning as necessary. If you like it spicier, you can add more hot sauce or cayenne pepper. If you prefer a milder sauce, reduce the amount of hot sauce and cayenne.
3. Refrigerate: Let the remoulade sauce sit in the refrigerator while you prepare the shrimp. This allows the flavors to meld and intensify.

Step 2: Prepare the Shrimp

1. Clean the Shrimp: If your shrimp are not already peeled and deveined, do so now. Make sure to remove the shells and veins, and pat the shrimp dry with paper towels to remove any excess moisture.
2. Soak the Shrimp: In a shallow bowl, pour the buttermilk over the shrimp, ensuring they are well-coated. Let them soak for 10 minutes to tenderize and flavor the shrimp.
3. Make the Coating: In a separate shallow dish, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix well until the dry ingredients are evenly distributed.
4. Coat the Shrimp: Once the shrimp have soaked in the buttermilk, dredge them in the flour mixture, pressing gently to ensure they are fully coated. Shake off any excess coating.

Step 3: Fry the Shrimp

1. Heat the Oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). The oil should be enough to cover the shrimp, but not too much that it overflows during frying.
2. Fry the Shrimp: Working in batches, carefully drop the coated shrimp into the hot oil. Fry the shrimp for 2-3 minutes or until golden brown and crispy. Be sure not to overcrowd the skillet to ensure the shrimp cook evenly.
3. Drain the Shrimp: Once cooked, use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining shrimp.

Step 4: Assemble the Po’ Boy Sandwich

1. Prepare the Rolls: Slice the Po’ Boy rolls or French baguettes in half lengthwise. If desired, you can lightly toast the bread in the oven or on a grill to add an extra crunch.
2. Spread the Remoulade: Spread a generous amount of remoulade sauce on both the top and bottom halves of each roll.
3. Assemble the Sandwich: On the bottom half of each roll, layer a few pieces of shredded lettuce, followed by a few slices of tomato. Add the fried shrimp on top, ensuring they are evenly distributed across the bread.
4. Add Pickles: Top with sliced pickles, then place the top half of the bread on the sandwich.
5. Serve: Serve immediately, with extra remoulade sauce on the side for dipping if desired.