Peel and devein your shrimp, and make sure to remove the tails too. Place them into a dish or bowl.

Season the shrimp with 2 teaspoons of Creole seasoning, and toss them around a bit to make sure the spices coat the shrimp thoroughly.

Heat a cast iron skillet to medium high heat, then add the olive oil and 1 tablespoon of butter. Once the butter melts, add the shrimp in one layer into the pan.

Cook the shrimp on each side for 2-3 minutes, just until they're cooked.

When the shrimp are done, remove them from the pan. Melt the remaining 1 tablespoon of butter in the pan that the shrimp were cooking in, then turn the pan off.

Now, take your rolls, and split them in the middle without cutting all the way through, and spread the bread open. Brush the inside of each roll with some of the olive oil/melted butter/shrimp juice/Creole seasoning deliciousness in the pan.

Toast the buttered rolls by laying them on a hot griddle or frying pan, until the insides are golden brown.

Assemble the sandwiches by first spreading some of the tartar sauce/hot sauce mixture, then lettuce, tomatoes, pickles, and finally, the glorious shrimp.

Drizzle a little extra tartar/hot sauce mix on top and serve.