Toss the shrimp in 4 tablespoons of the Crystal hot sauce, making sure they are coated evenly. Set aside while you prepare the Crystal vinaigrette.

Preheat the oven to broil and position a rack about 6-inches from the broiler unit. Preheat a deep fryer to 380 degrees F.

Make the Crystal vinaigrette:  In a small bowl, whisk the remaining 2 tablespoons of the Crystal hot sauce together with the Worcestershire. Little by little, drizzle in the oil to form a smooth emulsion.

Cut the pieces of bread in half and spread the cut sides of each piece with the butter. Place the bread under the broiler until lightly toasted and crisp, about 2 minutes. Remove and set aside while you cook the shrimp.

Combine the flour, kosher salt, 2 tablespoons Essence, and white pepper in a large bowl and whisk to blend. Dredge the shrimp in the seasoned flour, shaking off any excess, and fry the shrimp in small batches until crisp and golden, about 2 minutes. Remove the shrimp from the oil and let any excess oil drain briefly. Season the fried shrimp lightly with Emeril’s Essence.  

Assemble the sandwiches by spreading both cut sides of the bread with the Creole Mayonnaise. Layer the tomato slices and pickle slices on the bottom portion of the bread, then divide the shrimp evenly among the sandwiches. Toss the iceberg lettuce with the Crystal vinaigrette and place on top of the sandwiches. The sandwiches can be served while the shirmp are still hot or room temperature.