In a mixing bowl, combine the buttermilk, hot sauce, and Creole seasoning. Add the peeled and deveined shrimp to the mixture, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours if time allows. This step helps tenderize the shrimp and infuse them with flavor.
In a small saucepan over low heat, melt the butter. Once melted, stir in the honey, lemon pepper seasoning, red pepper flakes (optional), hot sauce, and fresh lemon juice. Simmer the sauce for about 2-3 minutes, or until it thickens slightly. Remove from heat and set it aside.
In a shallow bowl, place the all-purpose flour. Remove the marinated shrimp from the buttermilk mixture, allowing any excess liquid to drip off. Dredge each shrimp in the flour, making sure they are evenly coated. Shake off any excess flour.
In a deep skillet or frying pan, add enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (180°C).
Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry the shrimp for about 2-3 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain any excess oil.
In a large mixing bowl, place the fried shrimp. Pour the prepared Lemon Pepper Sweet Heat Sauce over the shrimp while they are still hot. Gently toss to coat the shrimp evenly with the flavorful sauce.
Arrange the crispy Lemon Pepper Shrimp on a serving platter. Garnish with lemon wedges and chopped parsley if desired. These shrimp are best enjoyed immediately while they're hot and crispy.
