Hooters Buffalo Shrimp

20 large shrimp, peeled, deveined
1 egg, beaten
1 tablespoon sandwich mustard
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
cooking oil
minced parsley to garnish
For the Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons creole seasoning
1 teaspoon black pepper
For the Buffalo Sauce:
1 stick butter, unsalted
1 cup hot sauce
1/2 lemon juiced
1 teaspoon garlic powder

Pre heat oil in a large pot to 350 degrees.
Rinse, peel, devein shrimp, leave tail intact if desired.
Mix egg with mustard.
Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.
To Prepare Corn Flour:
Mix all ingredients together in a freezer bag, shake well.
Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
I would do this in 2-3 batches.
Cook shrimp for 2 minutes on each side.
Drain on paper napkin.
Immediately toss shrimp in buffalo sauce
To Prepare Buffalo Sauce:
Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted stirring as needed.