Texas Gulf Shrimp Corn Dogs

1-1/2 lb fresh shrimp, 10-15 count, peeled and deveined
12 wooden skewers six inches length
1/2 cup flour for dredging, seasoned with salt and pepper
3/4 cup corn meal
1/3 cup flour
1/4 plus 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon honey
3 ounces buttermilk
1/3 cup water
1/2 egg

Preparation:

In mixing bowl, combine cornmeal, flour, baking soda, honey, buttermilk, water and egg.

Stir batter until smooth. Skewer shrimp lengthwise, starting at tail. Dredge shrimp in seasoned flour, then roll in batter and fry in 350° oil until golden brown.

Mustard Rémoulade Dipping Sauce

1/4 cup finely chopped green onion
2 tablespoon finely chopped celery
2 tablespoon finely chopped parsley
2 tablespoon horseradish
2 tablespoons ketchup
2 tablespoons Creole mustard
1 tablespoon prepared yellow mustard
1 tablespoon white vinegar
2 teaspoon lemon juice
3/4 teaspoon paprika
1 egg
1 clove garlic minced
1/8 teaspoon salt
6 tablespoon vegetable oil

Preparation:

Place all ingredients, except oil, in blender and mix at high speed until blended. With blender running, slowly pour in oil in steady stream. Sauce will thicken to creamy consistency. Adjust seasonings to taste.