2 Tbsp mayonnaise
2 Tbsp creamy dill mustard
2 Tbsp capers, drained and chopped
2 egg whites
½ tsp salt
2 cup panko crumbs
¼ tsp cayenne pepper
1 lb(s) jumbo shrimp, peeled, deveined, and butterflied
1. Stir together mayonnaise, mustard, and capers in a small bowl for dipping sauce; set aside.
2. Preheat oven to 475 F. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne, and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs, and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.
3. Serve hot with the dipping sauce.