Stir together ketchup, horseradish and Duplin Gourmet Muscadine Barbecue Sauce in a small bowl. Stir in wine, adding more or less to adjust a touch of sweetness in the sauce. Refrigerate until serving time.

Rinse and dry shrimp. Set aside.

In a shallow dish, whisk together flour, cornmeal and cornstarch. Set aside.

In another shallow bowl, whisk together egg and milk until well blended.

Place a heavy frying pan over medium-high heat. Add oil to a depth of 3 inches. Heat oil to 350 to 375 degrees.

While oil is heating, dip shrimp in flour mixture, then in the milk-egg mixture and then again in the flour mixture before placing the breaded shrimp in the hot oil. Fry until shrimp are just pink and slightly curled. Transfer fried shrimp to a rack set over a sheet pan. Season shrimp with salt.

Serve shrimp with cocktail sauce.

Makes 4 entree or 6 appetizer servings.