⅔ cup yellow cornmeal
¼ cup all purpose flour
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon lemon pepper
¼ teaspoon paprika
2 large eggs
2 teaspoons hot sauce
1 pound deveined shrimp

In a brown bag or ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.
In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.
Dip shrimp to beaten eggs then add back into the cornmeal breading and shake liberally to coat well. Place coated shrimp on a baking sheet.
While coating sets, add 2 – 2½ inches of oil to a deep pot and heat over medium high heat.
Fry shrimp until golden brown but don’t fry too long. Shrimp doesn’t take too long to cook.
Drain on paper towels and serve.