Ed'S Party Time Buffalo Shrimp

• cooking spray
• 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) - thawed, peeled, and tails left on
• 4 eggs
• 4 cups all-purpose flour
• 1/2 cup Italian bread crumbs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cornstarch
• canola oil for frying
• Buffalo Sauce:
• 1 cup buttery spread (such as Smart Balance(R))
• 1/2 cup cayenne pepper sauce (such as Frank's(R) RedHot(R)), or to taste
• 1 teaspoon garlic powder
• 1 tablespoon corn syrup, or to taste

1. Grease 2 baking sheets with cooking spray.
2. Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
3. Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
4. Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
5. Chill shrimp until batter is set, about 30 minutes.
6. Heat oil in a deep-fryer or large saucepan.
7. Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
8. Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
9. Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

cooking spray, frozen shrimp, eggs, allpurpose, italian bread crumbs, salt, ground black pepper, cornstarch, canola oil, buffalo sauce, buttery spread, cayenne pepper, garlic, corn syrup

Taken from www.allrecipes.com/recipe/245753/eds-party-time-buffalo-shrimp/ (may not work)