Remoulade Sauce: Mix ingredients until well blended. Refrigerate until ready to use.
Batter: Process ingredients in blender until smooth. Refrigerate at least 30 min. or until crackers are hydrated.
RITZ Flour: Process crackers, flour and cornstarch in blender to a fine powder.
Dredge shrimp in RITZ Flour, shaking off excess. Dip into Batter, then into cracker crumbs. Repeat until all shrimp have been coated.
Fry in 350°F deep fryer 1 to 2 min. or until crust is crisp and golden brown, and shrimp are done (145°F.)
For each serving: Plate 4 oz. fried shrimp and 1-1/2 oz. Remoulade Sauce.