2 tablespoons smoked paprika
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon mustard powder
2 teaspoons black pepper
1 teaspoon kosher salt
1 teaspoon celery salt
2 tablespoons dark brown sugar
8 tablespoons canola oil, divided
1 1/4 pounds medium-sized shrimp, peeled and deveined
8 ounces shredded iceberg lettuce
1 tomato, sliced
1/2 cup mayonnaise
16 sweet and spicy pickles
2 (12-inch) baguettes
Combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar in a bowl. In a separate bowl, toss shrimp and 2 tablespoons canola oil together until shrimp are coated in oil. Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp is evenly coated.
Heat remaining canola oil in a large skillet over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat.
Slice baguettes lengthwise and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each baguette. Top with shrimp, close baguettes, and cut in half to serve.
