1 cup mayonnaise
1/4 cup slices scallions
2 tablespoons Creole mustard
2 teaspoons grated lime zest plus 2 tablespoons fresh juice (from 1 large lime)
1/2 teaspoon hot sauce
1 1/4 teaspoons kosher salt, divided
2 pounds raw medium- sized shrimp, peeled and deveined
3 tablespoons olive oil, divided
6 hoagie rolls, split
Chopped romaine lettuce
Heat a camping stove or grill to medium (about 350° to 375°F), or fit a grilling grate over the direct heat of glowing embers. Stir together the mayonnaise, scallions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use.
Toss the shrimp, 2 tablespoons of the oil, and remaining 1 teaspoon salt in a large bowl. Grill the shrimp on the camping stove or grilling grate directly over the heat source just until they turn pink, 3 to 4 minutes per side.
Brush the cut sides of the rolls evenly with the remaining 1 teaspoon oil. Grill, cut sides down, until slightly charred and crispy, about 2 minutes.
Spread the cut sides of each roll with about 1 tablespoon remoulade. Divide the shrimp and lettuce evenly among the bottom halves of the rolls. Cover with the tops of the rolls. Serve with the remaining remoulade.