Fried Shrimp with Chili Mayo

1 lb fresh shrimp, 21 to 23 count, cleaned, shelled with the tails on

For the sauce:

1/2 C mayonnaise

3 T Thai chili sauce

Juice of 2 lime wedges

1 T chopped cilantro

1/8 t pepper

3/4 to 1 C vegetable oil

Prepare 3 bowls for breading:

Bowl #1: 1 C flour with 1 t salt and 1/2 t pepper mixed in

Bowl #2: 1 1/2 C panko crumbs

Bowl #3: 3 eggs, well beaten

Make the sauce by combining the mayo, chili sauce, lime juice, cilantro and pepper. Mix it well and set aside. Heat the vegetable oil in a pan. Dip the shrimp, one at a time, in the seasoned flour, then the egg, then the panko crumbs. Leave them in the panko crumbs until you have at least 6 ready to cook. Don’t add them to the oil one at a time or some will get over cooked. When you have at least 6 coated, add them to the hot oil and cook until lightly golden, about 3 minutes. Panko crumbs will not turn brown. Set aside the first batch and drain on paper toweling while you finish cooking in batches. When all the shrimp is cooked, plate it up and serve the sauce on the side for dipping.