Preheat a large pot with cooking oil poured 3 inches deep to 350ºF.

Whisk 1 cup of the flour and the cornstarch together in a shallow bowl; set aside.

To make the batter, in a separate bowl whisk the eggs and buttermilk together; add the remaining 1 cup flour, the cornmeal, baking powder, baking soda, parsley, Creole seasoning, and 2 tablespoons oil.

Using 16 6-inch skewers, thread each shrimp onto a skewer through the tail toward the head and dredge in the flour-cornstarch mixture. Working in batches, dip shrimp in the batter. Let excess drip off then carefully submerge in the hot oil, carefully holding the stick until the batter starts to cook. Let go and fry until golden, about 4 minutes.

Serve hot with your favorite cocktail sauce.