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A delectable recipe for entertaining. Serve shrimp cakes as a main course or make them bite-size to serve as an appetizer.
1 pound peeled cooked shrimp, coarsely chopped
1/2 small red bell pepper, finely chopped
1 cup plain dry bread crumbs, divided
1 egg, lightly beaten
2 tablespoons sliced green onions
2 tablespoons mayonnaise
2 tablespoons Lawry's® Caribbean Jerk Marinade with Papaya Juice
2 tablespoons vegetable oil
1/2 cup mayonnaise
1/2 teaspoon grated orange peel
1 tablespoon orange juice
Mix shrimp, bell pepper, 1/2 cup of the bread crumbs, egg, green onions, 2 tablespoons of the mayonnaise and 2 tablespoons of the marinade in large bowl until well blended. Shape into 8 cakes using a 1/3-cup measuring cup. Coat evenly with remaining 1/2 cup bread crumbs. Cover. Refrigerate 30 minutes.
Meanwhile, for Creamy Citrus Aioli, mix remaining 1/2 cup mayonnaise, 2 tablespoons marinade, orange peel and juice in small bowl until well blended. Refrigerate until ready to serve.
Heat oil in large nonstick skillet on medium heat. Cook shrimp cakes 2 to 3 minutes per side or until heated through and golden brown. Serve with Creamy Citrus Aioli.
(Amount per serving)