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Pan-Fried Shrimp With Creole Mayonnaise

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2 1/4 ounces all-purpose flour (about 1/2 cup)

1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided

1/8 teaspoon salt

1/4 cup fat-free milk

3/4 cup dry breadcrumbs

1 1/2 pounds peeled and deveined large shrimp

3 tablespoons olive oil, divided

2 tablespoons canola mayonnaise

1 teaspoon worcestershire sauce

1/4 teaspoon hot sauce

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