LOVE THIS RECIPE 
(for the batter)
1 cup plus 2 tablespoons of cornmeal
2 cups all-purpose flour
0.25 cup sugar
1 tablespoon baking powder
2 teaspoons chili powder
2 teaspoons ground cumin
1.5 teaspoons cayenne pepper
2 cups whole milk
1 egg plus 1 egg yolk
(for the shrimp)
10-15 large shrimp
Wooden skewers (don’t get them in team colors)
6 cups frying oil (peanut or canola)
(for the honey mustard)
1 cup honey
2 tablespoons Dijon mustard
To get the batter going, whisk all your dry ingredients together, then, using a wooden spoon, mix in the milk and eggs. As batter sits, cornmeal will swell, so add additional milk as needed to thin everything out.
Boring part: Peel, de-vein, and remove the tails from the shrimp. Flatten them on the counter or other flat surface, belly-side down, as best you can. Skewer the shrimp from the fat end and push the skewer toward the tail.
Fun part: Heat the oil in a Dutch oven or other heavy-walled pot to 340 degrees F. Dip the skewered shrimp — slowly, very slowly — in the batter-turned-fry-oil and let it fester in there for four or five minutes or until golden brown. Repeat, serve with honey mustard.