Pan Fried Shrimp with Creole Mayo

I recently learned that my camera needs a minute to save a photo. Unfortunately I shut it off too quickly and did not get a photo of this. Oh well. Now I know. We really liked this. I don't like fried shrimp that much because of all of the breading, and these were such a good variation. They are lightly breaded and just pan fried. Michael said the mayo could use a little more heat, so I'll add more hot sauce next time.

1/2 cup flour

1 1/4 tsp Creole seasoning

1/8 tsp salt

1/4 cup milk

3/4 cup dry breadcrumbs

1 lb shrimp, peeled and deveined

3 Tbsp olive oil, divided

2 Tbsp mayo

1 tsp Worcestershire sauce

1/4 tsp hot sauce

Combien flour, 1 tsp creole seasoning, and salt in a shallow dish. Pour milk in 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. Heat a large nonstick skillet over medium high heat. Add olive oil and swirl to coat. Add shrimp, cook 2 minutes on each side or until done.

Combine mayo with remaining creole seasoning, worcestershire sauce, and hot sauce in small bowl. Whisk to combine. Serve with shrimp.