Directions

1. In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, salt, Panko bread crumbs, and black pepper. Refrigerate until needed.
2. Rinse the shrimp well and pat dry. Put them into a large bowl with salt, black pepper, and garlic powder. Toss to season the shrimp and set aside.
3. Use 3 shallow dishes: in dish #1 place the flour; in dish #2, lightly beaten eggs; and in dish #3, the Panko breadcrumbs.
4. Flour the shrimp first, follow by dipping them in the egg, and then bread them with Panko. Repeat until all shrimp are breaded.
5. Press Preset and use the left arrow to select Preset 44. Press START/PAUSE to begin preheating to 375°F.
6. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio. Spray the Air Circulation Riser with non-stick cooking spray. Arrange the shrimp in a single layer on the Air Circulation Riser. Spray the shrimp tops with non-stick cooking spray. Close the Brio Base Tray to begin cooking at 375°F for 6 minutes.
7. When the cooking is done the Brio will beep 3 times and display “End”. The shrimp should be golden brown.
8. Serve with cocktail sauce and lemon slices.