This shrimp really knows how to party—there’s a boilermaker (that’s a shot of whiskey and a beer) in it!
Rinse the shrimp; drain. Preheat the oven to 275°.
In a tabletop fryer or large Dutch oven, heat the oil over medium-high until a deep-fry thermometer registers 360°.
In a large bowl, whisk the flour, cornstarch, baking powder, granulated garlic, granulated onion, and salt. Gradually whisk in the beer.
Working with about 7 shrimp at a time, dunk the shrimp in the batter. Fry until deep golden brown, about 5 minutes per batch; return the oil to 360° between batches. Transfer to a wire rack set inside a rimmed baking sheet to drain and keep warm in the oven.
For the sauce, heat a large skillet over medium. Add the butter and let it melt. Add the garlic and swirl for a minute. Remove from heat. Add the bourbon. Return the pan to heat. Add the hot sauce and Worcestershire and swirl until the sauce reduces slightly, about a minute.
Meanwhile, for the corn, heat a grill, grill pan, or cast-iron griddle over high. Grill the corn until charred in spots, 8 to 10 minutes. In a small bowl, mix the butter, cheese, herbs, and garlic; season with salt and pepper. Slather the corn with the blue cheese butter.
Transfer the fried shrimp to a large bowl. Douse with the sauce. Toss until coated. Transfer to a platter. Garnish the shrimp with the celery leaves. Serve immediately with the corn.