Fried Shrimp Po’boy Sliders



2 pounds medium shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon fried oregano
1/2 teaspoon dried thyme
(or skip all of the spices and use 2 tablespoons Creole seasoning)
1 cup all-purpose flour
1 cup yellow cornmeal (finely ground)
2 large eggs
1 tablespoon milk
vegetable oil for frying

For the sauce:
1/2 cup mayo
2 tablespoons Creole mustard
couple dashes hot sauce

For the sliders:
12 small buns or rolls
1 cup shredded iceberg lettuce
2 small tomatoes, thinly sliced
1/2 cup pickle slices