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For the Breading:
3½ C. flour
3 C. plus 3 T. corn flour
2½ T. salt
1 T. black pepper
½ T. garlic powder
½ T. paprika
⅓ t. ground red pepper flakes
1 pound shrimp, shelled, deveined and butterflied
Oil for frying
For the Remoulade
½ C. mayonnaise
2 T. ketchup
1 T. whole grain mustard
1 T. capers, chopped
1 T. yellow onion, finely chopped
1 T. parsley, rough chopped
¼ t. fresh thyme
Juice of 1 lemon
Pinch of kosher salt
Pinch of black pepper
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