Combine all the ingredients and let shrimp marinate for a good hour.
For the Cornmeal Crust
Heat about 2 cups of canola oil to medium/high heat in a medium sauce pan. Give the oil a good 7 or 8 minutes to heat up. While it is heating up, add all of the shrimp to the cornmeal/flour mix and stir to coat all of the shrimp.
Line a plate with some paper towels and get ready to fry. Gently drop about 6 shrimp at a time into the oil, tapping off the excess cornmeal. The shrimp cooks fast, less than 1 minute. Don’t stir it around too much. I like using a metal spider to remove the shrimp from the oil. Drain onto paper towels; serve right away.
For the Pineapple Habanero Salsa
In a medium skillet, heat the oil over medium-high heat. Add the Habanero and the onion and cook for 1 to 2 minutes, just until softened. Add the vinegar, pineapple, honey, lemon juice, and salt and pepper to taste and cook for 6 minutes. Chill for an hour in the refrigerator. This sauce is excellent when serving any seafood.