Makes 2 sandwiches.

1. Preheat oven to 300°F. Cut the baguette in half lengthwise, then slice it in half horizontally. When the oven is hot enough, place the four baguette slices inside and warm them for five minutes. Remove from oven.
2. On two of the baguette slices, spread the desired amount of mayonnaise, and cover with lettuce leaves.
3. Evenly distribute shrimp between the two halves of baguette and place it on top of the lettuce.
4. Over each shrimp-topped slice, spoon 1/4 cup of rémoulade sauce. Top with remaining two baguette slices and serve.