Ingredients
1lbshrimp,peeled and deveined, weight after peeled
1largejalapeño,seeded and minced, for spicy, leave the seeds
1garlic clove,minced
3mediumscallions,chopped
2tbspfresh cilantro,chopped
2tbsppanko,use GF crumbs for gluten free
¼tspsea salt
⅛tspfresh ground black pepper
4lime wedges
½mediumavocado,sliced thin
Preparation
Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.
Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
Using rubber gloves (easier with gloves), form shrimp into 4 patties.
Heat a non-stick skillet over medium heat and spray with oil.
Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
Serve with fresh lime juice and top with thin slices of avocado.
