Heat the oil in a large skillet. In a mixing bowl, season the shrimp with Essence. Stir in the buttermilk and marinate the shrimp for 1 hour, under refrigeration. Remove the shrimp from the refrigerator and drain completely. In a shallow bowl, combine the flour and masa together. Season the flours with Essence. Dredge
the shrimp in the seasoned flour. Place the shrimp in a wire basket and shake the shrimp completely, to remove any excess flour. Carefully fry
the shrimp in the hot oil until golden brown, about 2 minutes. Remove the shrimp from the oil and drain
on a paper-lined plate. Season the shrimp with salt and pepper. Combine all the remaining ingredients in a food processor
with a metal blade and process for 30 seconds. Place the sauce
in the refrigerator and chill completely. The sauce will keep for several days in an airtight container in the refrigerator. To assemble, cut the parchment paper in half and form the paper into a cone-like shape. Fill each cone with the fried rock shrimp. Serve the cones with the Remoulade sauce.