Shrimp Cakes

Shrimp Cakes with Lemon Aioli For the Shrimp Cakes/ Fritters: 1 lb large raw shrimp peeled and deveined 4 oz mozzarella cheese (1 1/2 cups shredded) 1 large egg 1/4 cup mayonnaise 2 Tbsp parsley finely chopped, plus more to garnish 1/2 tsp sea salt or to taste 1/8 tsp black pepper 1/4 cup all-purpose flour or gluten free flour 2 Tbsp light olive oil or high heat cooking oil of choice For the Lemon Aioli Sauce: 1/2 cup mayo 1 tsp lemon zest 2 Tbsp lemon juice 1 garlic clove pressed or finely minced How to Make Shrimp Cakes: Pat dry shrimp with paper towels then dice into pea-sized pieces.* Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through. How to Make Lemon Aioli Sauce: In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. Recipe Notes *You can use a food processor to chop the shrimp, but pulse carefully so you don't turn it into ground shrimp meat.