1. For the tomatoes: Preheat the oven to 200 degrees F and heat the oil in a deep cast-iron or other skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour into another shallow dish. In a third shallow dish, combine the breadcrumbs and dry Italian dressing mix. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumb mixture. (Hint: Use one hand for the egg wash and the other for the dry flour and breadcrumbs.) Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm in the oven until ready to serve.
2. For the shrimp: Bring 4 cups water to a boil in a large saucepan and add the crab boil, onion, lemon, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink, about 3 minutes. Drain, cool, and peel.
3. For the remoulade sauce: Mix together the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a bowl.
4. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.