Crispy cornmeal-battered shrimp layered with olive salad and remoulade sauce.
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Whisk together the mayonnaise, mustard, hot sauce, and 1 teaspoon of Creole seasoning to create the remoulade; refrigerate until assembly.
In a shallow bowl, combine the buttermilk with a splash of hot sauce; in a separate bowl, whisk the cornmeal, flour, and remaining Creole seasoning.
Heat the peanut oil in a heavy-bottomed Dutch oven to exactly 375 degrees Fahrenheit.
Dredge the shrimp in the buttermilk, then toss in the cornmeal mixture, pressing firmly to ensure a thick, even crust.
Fry the shrimp in small batches for 2-3 minutes until golden brown and curly, then drain on a wire rack to maintain maximum crispness.
Slice the muffuletta loaf horizontally and lightly toast the cut sides under a broiler until just golden.
Spread a generous layer of olive salad on the bottom half, followed by the fried shrimp, and a layer of provolone if using.
Slather the top half of the bread with the remoulade sauce, close the sandwich, and press down firmly before slicing into wedges.
