In a small saucepan over medium heat, combine ½ cup of honey, ¼ cup of your favorite hot sauce, 2 tablespoons of unsalted butter, and 1 tablespoon of apple cider vinegar. Stir until the butter melts and the sauce is smooth, about 5 minutes.

Take 1 pound of large, peeled, and deveined shrimp and rinse them under cold running water. Gently pat them dry with paper towels.

In a large mixing bowl, combine 1 cup of all-purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk until well blended.

In a separate bowl, crack 2 eggs and beat them with ½ cup of milk until combined.

Heat vegetable oil in a large skillet or pot to about 350°F (175°C).

Dredge each dried shrimp in the seasoned flour mixture, dip in the egg wash, and return to the flour mixture for a second coating.

Carefully fry the coated shrimp in small batches for about 2-3 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.

Pour the hot honey sauce over the fried shrimp in a mixing bowl and toss gently until all pieces are coated.

Serve immediately on a platter with any leftover hot honey sauce on the side.