Mix together the seasoned flour, all-purpose flour, baking soda, onions, parsley, green onion, jalapeño and garlic. Whisk in the milk, vinegar and lemon juice. Next, gently fold in the chopped shrimp. Heat the vegetable oil in a deep fryer to 350°F, or heat 1½ to 2 inches of vegetable oil in a 5-quart Dutch oven over medium-high heat to 350°. Spoon fritter mixture into the hot oil, and fry for about 3-4 minutes until golden brown. Serve with Remoulade Sauce.
Combine first all ingredients, except for the vegetable oil, into a food processor or blender. Process until smooth. Slowly drizzle in the vegetable oil with the blender or food processor still running. Season to taste with salt.