In a med bowl, combine corn, butter, eggs, sugar, 1 cup of the flour, salt and baking soda. Set batter aside.
Peel shrimp and place shells in a small saucepan with water and cayenne. Bring to a boil and cook until liquid is reduced by 1/2. Drain the shrimp broth into a med bowl and set aside. Discard shells.
Meanwhile, in a med bowl, toss shrimp with cajun seasoning.
In a large nonstick skillet, heat oil over med heat until ripples. Sprinkle in 2 Tbsp. flour and cook stirring constantly until rich brown.
Add garlic and scallions cook for 2 min. Whisk in reserved shrimp broth and boil the sauce about 1 minute to thicken. Add shrimp and cook just until cooked through. Remove to a bowl and cover to keep warm. Wipe skillet clean and coat with cooking spray. Over med heat, pour about 1/3 cup of batter at a time until bottoms are golden. Flip and finish other side. Top with shrimp and sauce.
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