For the Dijon mayo: Combine the mayonnaise
, mustard, lemon juice
and cayenne and mix well. Set aside.
For the batter: Mix the buttermilk
, oil and eggs
together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.
For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer
each shrimp through the tail towards the head. Combine the flour and cornstarch and dust
over the shrimp
. Next, dip the shrimp in the batter
, rubbing off any excess.
Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry
until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.
Serve the shrimp with the Dijon mayo dipping sauce
on the side.