Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1 clove garlic, minced
• 1 shallot, finely chopped
• 1/2 lemon, zested and juiced
• 1/4 cup bread crumbs
• Kosher salt and freshly ground black pepper
• 2 cups all-purpose flour
• 1 egg
• 2 cups yellow cornmeal
• 1 teaspoon garlic powder
• 3 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 2 1/2 cups buttermilk
• Dipping Sauce, recipe follows
• 1 cup mayonnaise
• 1/2 lemon, juiced
• 2 tablespoons Dijon mustard
• 1 tablespoon horseradish
• 1 teaspoon paprika

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Instructions

1. Special equipment: Thick wooden pop sticks
2. Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.
3. Preheat deep-fryer to 350 degrees F.
4. While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.
5. Place the remaining 1 cup of flour onto a large plate. *Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.
6. Serve with dipping sauce.
7. In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.