Defrost shrimp if frozen.
Shell and devein shrimp but leave the tail in tact.
Add the hot sauce to the eggs and mix well.
Combine the flour and cornmeal in a bag.
Add shrimp to the egg mixture and let sit for a few minutes. (I find that leaving them in gives the shrimp a chance to absorb the flavor of the hot sauce)
Take the shrimp out and shake off excess eggs and add them to the bag of the flour mixture.
Shake off excess flour and put them on a plate.
Heat the 3T oil in a large non stick skillet.
cook the shrimp at medium heat on one side until golden brown and do the same for the other side.
Put shrimp on a plate lined with paper towels to absorb the excess oil. Salt to taste.
Clean out the skillet and add the sweet and sour sauce along with the 1T oil and cook on medium until bubbly.
Add the shrimp and toss constantly untill all the shrimp is coated with the sauce.
Serve immediately with the garlic chili pepper sauce.
Enjoy!