Makes 4 servings.
   Printed from Allrecipes, Submitted by Janet Roetzel

Ingredients:
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground
   black pepper
1 pound large shrimp, peeled
   and deveined with tails attached
4 cups oil for frying

BUFFALO SAUCE:

4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Directions:

1) In a large resealable plastic bag, combine the flour,
   Creole-style seasoning, garlic powder, ground cayenne pepper, onion
   powder, and ground black pepper. Seal the bag and shake a few
   times to combine the ingredients well.
2) Rinse the shrimp under cold water and place them in the
   plastic bag with the flour mixture. Seal the bag and shake to
   coat all of the shrimp well with the flour mixture.
3) Place the coated shrimp on a cookie sheet and place in
   the refrigerator for 15 to 20 minutes. Save remaining
   flour mixture in the bag.
4) In a mixing bowl, whisk together garlic, butter hot
   sauce and cayenne pepper; set aside. In a pot, heat the oil
   to 375 degrees F (190 degrees C).
5) Remove shrimp from refrigerator and shake a second time
   in flour mixture.
6) Place the shrimp in hot oil and fry until pink, about 2
   to 3 minutes. Immediately coat with buffalo sauce.