Crispy shrimps with homemade cocktail sauce - Le Coup de Grâce

Ingredients

• 20 big shrimps size 21-30, peeled but tails left on
• 1 cup all purpose white flour
• Salt and ground pepper
• 3 eggs, beaten
• 1 ½ cup panko breadcrumb
• 2 1/2 tablespoons grilled sesame seeds
• 1/2 teaspoon herbs of Provence
• 1/2 teaspoon garlic salt
• Canola oil, about 3 tablespoons
• 1/2 cup ketchup
• 2 tablespoons horseradish
• 1/2 teaspoon sriracha, more or less to taste
• 1/2 teaspoon Worcestershire sauce
• Juice from half a lemon