1 liter canola oil, or enough as needed to deep-fry
2 pounds (21 to 25 size) shrimp, peeled and deveined
3 cups all-purpose flour
1 cup cornstarch
3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
1 to 2 teaspoons salt
12 "lobster" rolls (with slit on top)
2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne
2 large ripe tomatoes, seeds removed and diced
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