Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.
Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.
Next make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.
Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.
While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.
After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.
Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.
Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.
Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.