Ingredients:
1 pound of raw shrimp, peeled and deveined
1 ½ cups All Purpose Flour
1 ½ cups yellow stone ground corn meal
1 ½ tsp garlic powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp paprika
1 tsp salt
Large container of Canola Oil
Sauce:
½ stick unsalted butter, melted
3 Tbsp. Siracha
1 Tbsp. honey
¼ tsp horseradish
¼ tsp garlic powder
¼ tsp cayenne pepper

Directions:
In a large pot add canola oil to fill ¾ way up the pot. Heat the oil to 375*F. In a mixing bowl, add all dry ingredients and stir together. Clean shrimp in cold water after deveining and peeling. Place the wet shrimp into the flour mixture and coat each shrimp. Cook the shrimp in two batches. Place half the shrimp in the hot oil and cook for 5-6 minutes. Remove and place shrimp on paper towel to drain of excess oil. Repeat until all shrimp are cooked.

Make sauce:
Melt butter. Add all ingredients to a mixing bowl including melted butter. Mix well.
Toss Cooked Shrimp in sauce and serve.