For the shrimp:
Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
Heat about 1/2 C. oil in a fry pan, preferably cast iron, until oil is hot.
Dredge shrimp in seasoned flour, making sure they are covered good.
Fry for about 2 minutes per side or until golden and cooked through.
Drain on paper towels.
For the remoulade:
Place mayonnaise, ketchup, whole-grain bustard, capers, onion, parsley, thyme and lemon juice in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges