In a shallow dish, combine all of the ingredients for the shrimp marinade. Taste for salt, add shrimp in and mix to coat evenly. Cover and keep chilled. Marinate for 45 minutes to 1 hour.
In a bowl, combine all of the ingredients for cocktail sauce. Stir well to combine, taste for salt. Cover and keep chilled.
Set up breading station. In one bowl, combine the flour seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In the second bowl, beat the eggs with 2 teaspoons of TABASCO® Original Red Sauce. In the third bowl add the panko bread crumbs. In a small heavy pot, preheat the 3 cups of canola oil to 350º F. The oil must be deep enough to cover shrimp.
Remove shrimp from refrigerator while the oil is heating up. Shake off excess marinade and skewer each shrimp, starting at the bottom closest to the tail. Dredge in flour, dip into egg, then coat with bread crumbs, using your hand to press gently. Fry one to two shrimp at a time, just until golden brown on all sides. Drain onto plate lined with paper towels. To serve, add half of the cocktail sauce to a serving plate. Top with shrimp pops, garnish with lemon slices and chopped cilantro. Serve with extra cocktail sauce.