Combine shrimp, garlic, olive oil and blacked pepper together in a bowl. Toss to coat shrimp. Cover and refrigerate for at least 2 hours.

In another bowl mix together mayonnaise, whole grain mustard, garlic powder and lemon juice. Cover and refrigerate for at least 30 minutes.

In another bowl, combine all slaw ingredients. Refrigerate for at least 30 minutes.

After the shrimp has marinated, heat 1/4 inch of oil in a skillet over medium-high heat.

Combine the flour, pepper and salt together in a bowl. Toss the marinated shrimp into the flour. Coat lightly. Shake off any excess.

Sprinkle a bit of flour into the oil, if it sizzles it is ready to begin frying. Fry the shrimp, in batches if necessary, until golden brown. About 3 - 5 minutes. Be careful not to over crowd the pan and to allow the oil to heat up again after each batch. Using a slotted spoon to transfer the fried shrimp to a paper towel lined plate and sprinkle with a bit more salt.

Turn on the broiler on your oven and spread butter on the kaiser rolls. Toast just until golden, 1 - 2 minutes.

To assemble the sandwiches, spread a generous amount of dijon mayo on the bottom of the bun, top with 6 - 7 shrimp, top with slaw and top of bun. Serve immediately.