Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360°F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread rémoulade sauce on rolls; top with shrimp and lettuce.
To make Rémoulade Sauce, mix together ½ cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and ½ teaspoon cayenne pepper. Makes ¾ cup.