20 jumbo shrimp, peeled, deveined

1 organic egg, beaten

2 tablespoons Texas Pete or Louisiana hot sauce

1 tablespoon French’s yellow mustard

3 teaspoons Tony Chachere creole seasoning

2 teaspoons fresh cracked black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

pinch of cayenne pepper

Canola oil

1 organic lemon

Corn Flour Batter:

Ingredients:

1 cup Tenda Bake self-rising cornmeal mix

1 cup King Arthur all purpose flour

2 teaspoons creole seasoning

1 teaspoon fresh cracked black pepper

Directions:

Preheat oil in a large pot to 350 degrees.

Rinse, peel, devein shrimp, leave tail intact if desired.

Mix egg with hot sauce and mustard.

Place shrimp in a large bowl, coat with spices, egg/hot sauce mixture and set aside.

Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.

Do this in 2-3 batches.

Cook shrimp for 2 minutes on each side.

Drain on paper napkin or newspaper.

Squeeze a little lemon juice on hot shrimp if desired.