I guess that depends on the amount of flour you start with and if you want a in-your-face flavor or a back flavor....I tend to use plenty of flour to avoid any chances of it clumping up from moisture. I season the flour to taste with black pepper or a pepper blend and sometimes a rub or a Cajun seasoning. It takes quite a bit to get a flavor footprint from it. For the best control, you can sprinkle a seasoning like RR directly on the shrimp, (I think I might grind it finer in my mortar) then in to the peppered flour and so on.

I'm sure you are on to this, but I'll mention it anyways....shrimp finish cooking after being removed from the fryer, so pull a tad early.