2/3 cup mayonnaise
1 tsp. red pepper flakes
1 tsp. garlic powder
1/2 tsp. salt
4 Tbsp. honey
1/4 tsp. freshly ground black pepper
1 Tbsp. sweetened condensed milk
1/2 cup sugar
1 cup plus 2 Tbsp. water
1/2 cup walnuts
1 cup flour
2 lbs. shrimp, peeled, deveined and tails removed
3 eggs
1 cup Panko bread crumbs
4 Tbsp. oil
Cooked white rice for serving

Whisk together mayonnaise, red pepper flakes, garlic powder, salt, honey, pepper and milk in a large bowl. Set aside.

Add sugar and 1 cup water to a small sauce pan. Bring to a boil. Add walnuts and boil for 2 minutes. Drain sauce pan and transfer walnuts to a clean surface.

Add flour to a large resealable plastic bag and add shrimp. Toss to coat. Whisk together eggs and 2 tablespoons water in a small bowl. In a separate small bowl, place panko crumbs. Dip shrimp in egg, then breadcrumbs to coat.

Heat oil in a large pan or skillet over medium heat. Add shrimp and sauté for 4 to 5 minutes until shrimp turns pink and breading is lightly browned. Add cooked shrimp to sauce bowl and toss to coat. Serve with cooked rice and top with walnuts.

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