Panko-Crusted Honey Ginger Shrimp

2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 small clove garlic, minced
1/2 teaspoon ginger, freshly grated
1/2 teaspoon honey
1/2 pound medium shrimp, shelled and deveined
1/4 cup flour
1 egg, lightly beaten
1/2 cup Panko bread crumbs
Extra virgin olive oil
Sea salt

In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.

Remove shrimp from the refrigerator. Set up a breading assembly line with the flour, beaten egg, and Panko bread crumbs. Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded.

Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat. Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels. While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with dipping sauce.

Dipping Sauce:
2 tablespoons chili sauce
1 tablespoon honey
1 teaspoon lemon juice