Preheat oven to 400 degrees. Halve the head of iceberg lettuce. Thinly slice one half into shreds. Cut the other half into two wedges. Thinly slice half the tomato; dice the other half. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Zest and halve the lemon.

Make the remoulade: in a small bowl, mix together the mayonnaise, scallion whites, lemon zest, a squeeze of lemon, and hot sauce to taste. Season with salt and pepper.

Make the creole salad dressing: mix half the remoulade in a small bowl with enough lemon juice to thin to a dressing-like consistency.

Halve the rolls and place in the oven to toast for 5 minutes.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Season the shrimp with salt, pepper, and the creole seasoning. Add the garlic to the pan and cook 30 seconds, until fragrant. Add the shrimp and cook, tossing, 2-3 minutes, until opaque.

Assemble the po’ boy: spread each roll with the remoulade, then top with the shrimp, shredded lettuce, and sliced tomato.

Plate the iceberg wedge alongside the po’ boy and sprinkle with diced tomato. Drizzle over the creole salad dressing and garnish with scallion greens. Enjoy!