BLT with Fried Red Tomatoes and Shrimp Remoulade

Ingredients

• 8 strips applewood-smoked bacon
• 2 tablespoons canola oil
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 3/4 cup mayonnaise
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1 teaspoon fresh lemon juice
• 1/4 cup finely diced celery
• 2 tablespoons finely chopped parsley
• Hot sauce, optional
• Kosher salt and freshly ground black pepper
• 4 plum tomatoes, sliced into thick rounds
• 1 cup buttermilk
• 2 large eggs
• 1 cup stone-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup grated pecorino Romano
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon onion powder
• 1 cup canola oil
• 1/2 cup finely chopped fresh parsley
• 4 thick slices pan de mie, toasted
• Butter lettuce leaves, for serving

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