Crispy Cornmeal Shrimp

¼ cup flour
¼ cup cornmeal
1 teaspoon Cajun seasoning
1 pound Shrimp
2 eggs, beaten
canola oil

In a bowl, whisk together flour, cornmeal and Cajun seasoning.
Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. Serve with tartar sauce.