Shrimp Corn Dogs

Directions

1. 1
   For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well.
2. 2
   Set aside.
3. 3
   For the batter: Mix the buttermilk, oil and eggs together.
4. 4
   Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together.
5. 5
   Combine, adding the wet to the dry.
6. 6
   Set aside.
7. 7
   For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head.
8. 8
   Combine the flour and cornstarch and dust over the shrimp.
9. 9
   Next, dip the shrimp in the batter, rubbing off any excess.
10. 10
    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.
11. 11
    Then let go and fry until the shrimp is cooked, about 4 minutes.
12. 12
    Repeat with the remaining shrimp.
13. 13
    Serve the shrimp with the Dijon mayo dipping sauce on the side.