Panko-Crusted Shrimp

• Zest, then juice half the lemon. Cut remaining lemon into wedges. 

• Finely chop dill. 

• Cut cucumber into ¼-inch rounds. 

• Peel, then mince or grate garlic.

• Add dill, 1 tsp (2 tsp) lemon zest, ½ tbsp (1 tbsp) lemon juice and half the mayo to a large bowl. Season with salt and pepper, then whisk to combine. 

• Add cucumber. Toss to coat. Set aside. 

• • In a shallow bowl add panko and flour, then stir to combine. Set aside. 

  • In a small bowl, whisk together egg and 2 tbsp (4 tbsp) water. Set aside.

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels.

• Add each piece of shrimp to the egg mixture, then toss to coat.

• Using your hands, transfer shrimp to breadcrumb mixture and firmly press to coat. Coat all sides. 

• Transfer shrimp to a plate.

• • Heat a large non-stick pan over medium-high heat.

  • Meanwhile, line a plate with paper towels.

  • When hot, add 1/4 cup (1/2 cup) oil. Carefully add shrimp to the oil. Cook, flipping halfway, until golden brown and cooked through, 2-3 min per side.** (NOTE: Cook in batches for 4 ppl, adding another ¼ cup of oil to the pan, if needed.) 

  • Using a slotted spoon, carefully transfer each piece of shrimp to a prepared plate.

• Add remaining mayo, 1/8 tsp (1/4 tsp) garlic and remaining lemon zest to a small bowl. Season with salt and pepper, then stir to combine. 

• Divide shrimp, potato wedges and dilly cucumber salad between plates. 

• Squeeze a lemon wedge over the shrimp, if desired. 

• Serve lemon aioli on the side for dipping. 

If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add each piece of shrimp to the egg mixture, then toss to coat. Using your hands, transfer shrimp to breadcrumb mixture and firmly press to coat. Coat all sides. Transfer shrimp to a plate.