• Spicy Shrimp Cakes
• 1 lb shrimp peeled, deveined, and boiled until pink
• 1/2 C finely chopped jared roasted red peppers
• 1 minced garlic clove
• 1/4 C thinly sliced green onions
• 3 T reduced-fat mayo
• 1 T fresh lime juice
• 1 1/2 tsp. hot sauce
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1 large egg
• 1/4 C finely chopped cilantro
• 1 C panko (Japanese breadcrumbs) divided
• Lime Crema
• 1/4 C sliced green onions
• 1/4 C chopped cilantro
• 3 T light mayo
• 3 T fat free sour cream (I used low fat)
• 1 tsp lime zest
• 1 1/2 tsp lime juice
• 1 garlic clove

1. 1. Place shrimp in a food processor; pulse until finely chopped.
2. 2. In a bowl mix the first 10 ingredients (through egg) and stir well.
3. Add in cilantro and 1/2 the panko.
4. 3. Divide shrimp mixture into 6-10 portions, depending how large you want the cakes (I made 6).
5. They should be about 1/2 inch thick each. Dredge both sides of patties in the remaining 1/2 C of panko.
6. Chill at least 1 hour.
7. 4. Heat a non stick skillet over medium heat. Add 4 T of olive oil.
8. Cook each patty on both sides, about 4 minutes each or until browned.
9. Place on paper towels and keep warm.
10. 5. Place two patties on top of a bed of mixed greens dressed and tossed with honey mustard vinegrette.
11. Place a dollop of lime crema on top of each cake and serve.

I LOVED the lime crema sauce posted by Foodiebride and thought it would make a great topping for a shrimp cakes recipe I found in Cooking Light magazine. Here is my slightly modified, less light version of the shrimp cakes along with foodiebride's lime crema recipe.