Crisp Chipotle Shrimp

* 1/3 cup mayonnaise
* 2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
* 3/4 teaspoon salt
* 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
* 1 to 1 1/2 cups panko (Japanese bread crumbs)


Whisk mayonnaise, chipotle chiles plus sauce, and the salt in small bowl.

Toss shrimp with chipotle mayonnaise. Add panko to large bowl. Toss mayo-coated shrimp with the panko until evenly coated, then spread on piece of parchment paper on a baking sheet on a single layer. Bake until golden and just cooked through, about 18 minutes.

Credit: Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions | Serious Eats : Recipes.