Crisp up the bacon. You can cut them in half and fry in a smaller pan until crispy. Drain on a paper towel and put aside until later.

Prepare the shrimp. In a medium saucepan combine the lemon halves, water about 2 quarts, bay leaf, and at least a tablespoon of salt and bring to a boil.

Prepare an ice bath by putting water and ice cubes into a bowl big enough to hold all of the shrimp when they are done. Season this with at least 1 tablespoon of salt

Add the shrimp to the boiling water and cook for 3 minutes until they are just cooked through. Remove with a slotted spoon and add to the ice bath to stop the cooking. When they are cool enough to handle chop them up into bite size pieces. Toss them with half of the remoulade sauce and reserve the rest for later. Keep the shrimp in the fridge while you make the tomatoes.

Fry the tomatoes. Slice the tomatoes into about 1/4in rounds. Season them with salt and pepper. Get 3 shallow bowls. In the first put the flour and season with cayenne, salt, and pepper. In the second whisk the buttermilk and the egg. In the third add the cornmeal. Grab a cooling rack to set the tomatoes on after you bread them.

Working in line take a tomato and dredge in the flour mixture coating evenly and tapping off the extra, dip and flip in the buttermilk letting the extra drip off, and then dredge in the cornmeal. Set it on the rack and continue this processes til they are all coated.

Heat a large frypan over medium high heat and add enough oil to just cover the bottom. Pan fry the tomatoes about 2 to 3 minutes per side. Don't flip them until they are golden brown. Take care not to overcrowd the pan, you will probably need to do it in 2 batches adding more oil for the next batch.

As the tomatoes cook go ahead and lightly toast your bread and have all your fillings ready to go. When the tomatoes come out make sure to season them with a little salt when they are still hot.

Assembly time. Top each slice of toast with some of the reserved remoulade. Add lettuce to 2 slices, then tomato, bacon, and the shrimp divided between the 2. Top it with the remaining toast, cut in half and dig in.