Place shrimp in a gallon-size resealable plastic bag. In a small bowl, stir together 1/2 cup of juice, creole seasoning, and jalapeno. Pour over shrimp. Seal and shake. Refrigerate for 1-2 hours. Heat 3 cups of oil in a deep skillet or a deep fryer over medium high heat. While oil is heating, remove shrimp from bag and discard liquid. Place shrimp in a large bowl. Sprinkle cornstarch on shrimp and toss. In a medium bowl, stir together egg and remaining 1/2 cup of juice. In another medium bowl, stir together flour and cornmeal. Dip each shrimp in egg mixture then roll in flour mixture. Fry 6-8 shrimp at a time in hot oil for 2 minutes per side until golden brown, turning once. Remove with slotted spoon and place on paper towels to drain. While shrimp are frying, place sauce ingredients in a small saucepan and heat over medium low heat until cranberry sauce is melted, stirring often. Serve sauce with shrimp for dipping. Makes 6 servings. Ocean Spray 2012 Tailgating Recipe Contest Finalist Mary Shivers Ada, OK