Butterflied Fried Shrimp w/ Horseradish Dill Sauce Dipping Sauce

Butterfly Fried Shrimp w/ Horseradish Dill Sauce
1 lb large shrimp – Cleaned you can double this for bigger portions. 2 pieces eggs beaten 1 cup Panko bread crumbs3/4 cup all purpose flour1/2 teaspoon garlic powder1/2 teaspoon ground black pepper1 teaspoon salt1/2 teaspoon paprika 3 cups cooking oil

• Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly like figure. Make sure that the tail of the shrimp is still on.
• Season the shrimp with salt, pepper, paprika, and garlic powder.
• Heat the oil in a deep cooking pot.
• Dredge the shrimp in flour and then dip in the egg mixture.
• Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
• Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko breadcrumbs are. Shake to coat
• Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
• Arrange in a plate lined with paper towel.
• Share and enjoy!
  Horseradish Dill Caper Tartar Sauce with a kick! Mix all Ingredients together 1 hour before serving. Keep chilled.
• 1/2 cup mayonnaise
• 1 tbsp capers, drained and chopped
• 1 tbsp chopped fresh dill
• 1/8 tsp fresh ground horseradish
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper