Shrimp Po'boys

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4 6- inch lengths baguette, split

2 tablespoons butter, at room temperature

2/3 cup mayonnaise

2 1/2 tablespoons Dijon mustard

1/4 teaspoon Tabasco sauce, more to taste

Cooking oil, for frying

1/2 cup whole milk

1 egg, beaten to mix

3/4 cup dry bread crumbs

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/4 teaspoon cayenne

1 1/4 pounds large shrimp, shelled

1/3 cup flour

2 cups shredded romaine or iceberg lettuce

1 tomato, cut into thin slices

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