Crispy Herbed Shrimp with Chive Aioli

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons cornstarch 
• 0.1 teaspoon pepper red crushed
• 2 large egg whites lightly beaten
• 3 tablespoons chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.5 cup greek yogurt 2%
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 2 tablespoons olive oil divided
• 0.8 cup panko bread crumbs divided (Japanese breadcrumbs)
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled

Equipment

• food processor
• bowl
• frying pan

Directions

1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine.
2. Combine herb mixture with remaining 1/2 cup panko in a shallow dish.
3. Place cornstarch and egg whites in separate shallow dishes.
4. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
5. Heat a large nonstick skillet over medium-high heat.
6. Add 1 tablespoon oil to pan; swirl to coat.
7. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.
8. Combine yogurt and remaining ingredients in a small bowl.
9. Serve with shrimp.