In small batches (7-8 at a time), shake shrimp in flour.
Wash in beaten eggs, remove excess.
Coat in cracker crumbs.
Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
Drain shrimp on paper towels.
Assemble sandwich as follows:
On bottom of baguettes, arrange 7 shrimp.
Cover with lettuce.
Add 3 slices of tomato.
Put on the top part of the baguettes and slice in half.
Serves 4 -- including your 3 new best friends. Enjoy.
Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.