Bering Sea Shrimp with Spicy Glaze

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Spicy glaze:

1 jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)

1 cup mango juice

1 tablespoon rice wine vinegar

1 teaspoon red chili flakes

1/4 cup fish sauce

1/4 cup honey

Shrimp:

1 liter canola oil, or enough as needed to deep-fry

2 (21 to 25 size) pounds shrimp, peeled and deveined

3 cups all-purpose flour

1 cup cornstarch

1 tablespoon Irvine Spices Blackfish Seasoning

1 tablespoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground ginger

1 to 2 teaspoons salt