Panko shrimp tacos and spicy tomato cucumber salad

I had never used panko bread crumbs on shrimp until tonight. It added a great crunch to our tacos. I also changed up the tomato cucumber salad by making it spicy. This dinner was thrown together last minute and turned out very well!

Ingredients:
For the shrimp:
1 lb. uncooked shrimp
1 package panko bread crumbs
3 eggs
2 cups all purpose flour
Emeril's Essence seasoning
1/2 yellow onion (sliced)
1 green bell pepper (sliced)
2 cloves garlic (minced)
Vegetable oil
Salt
Pepper
Wheat tortillas

For the spicy mayo:



Ginger (powdered)
Green Tabasco sauce
Lime juice
Ground cayenne red pepper
Chipotle chile powder
Mayo (made with olive oil)

For the salad:
5-6 Roma tomatoes (diced)
1/2 cucumber (diced)
Salt
Pepper
Ground cayenne red pepper
Olive oil
White wine vinegar
Apple cider vinegar

1. Start by peeling the shrimp. Pat them off with paper towels. Season them with salt, pepper, and Emeril's Essence. If you dont have Emeril's Essence any seasoned salt will do. Place them in a covered bowl in the fridge.






2. Crack the three eggs into a small bowl and whisk with a fork. Place about 1-2 cups of the flour in a separate bowl and the panko bread crumbs in another bowl. Drudge the shrimp in flour, then egg, the panko crumbs and place on a plate. Shake off any excess while going through the process. I
keep one hand clean in case I need it.






3. While I was preparing the shrimp, Kenny was cooking the peppers and onions. Heat up a small skillet and add about 1 tablespoon oil. Prepare the onions, peppers, and garlic.





4. Place the peppers and onions in the hot pan with the oil. Cook for about 6-8 minutes on medium high. They should look like the photo below.





5. Remove the peppers and onions and add some oil and the shrimp. Cook on each side for 2 1/2 minutes.







After Kenny flipped them he added a little beer to the pan to cool it off.





6. Add the onions and peppers back to the pan. Add the garlic and stir in. Let cook for about 1 minute.






7. To make the cucumber tomato salad, combine all ingredients in a bowl. Only add about a dash of oil and the vinegars.






8. To make the spicy mayo, put about 1/2 a cup of mayo in a bowl. Add the ingredients and taste frequently to control how spicy you like it. Kenny added extra hot sauce to his, being the spicy-food-loving Texan he is.






9. You can either spread the mayo on the tortilla or top the shrimp with it. Either way it is really yummy!






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