Mix yourself some creole or regular mustard and Louisiana hot sauce together in a bowl.
Send your peeled shrimps swimmin in that bowl of sauce.
Then jump em into a bag of all purpose flour. Plain, no seasoning added necessary.
Next into the oil for a short swim until they come floating around the surface. Peanut oil is the best as it has good flavor and holds up better to the heat.
There you have some fine eating shrimps, a little tangy and a little spicy.