Pan-Fried Shrimp With Creole Mayonnaise

• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1 1/4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
• 1/8 teaspoon salt
• 1/4 cup nonfat milk
• 3/4 cup dry breadcrumbs
• 1 1/2 lbs large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 2 tablespoons canola mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce

1. Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

flour, salt, salt, nonfat milk, breadcrumbs, shrimp, olive oil, canola mayonnaise, worcestershire sauce, hot sauce

Taken from www.food.com/recipe/pan-fried-shrimp-with-creole-mayonnaise-484349 (may not work)