Ingredients:

Cakes:

• 1 lb. medium Shrimp, peeled and deveined
• Cooking spray
• 1 cup Red bell pepper, finely chopped
• 1 Garlic clove, minced
• 1/4 cup Green onions, thinly sliced
• 3 Tbsp. Light mayonnaise
• 1 Tbsp. Lime juice, fresh
• 1 1/2 tsp. Hot sauce
• 1/2 tsp. Salt
• 1 large Egg
• 1/4 cup Cilantro, chopped, fresh
• 1 1/4 cup Panko (Japanese breadcrumbs), divided
• 2 Tbsp. Olive or canola oil
• 1 3/4 cups Robert Rothschild Farm Peach Mango Habanero Sauce

Instructions:

To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko.

Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1 cup panko. Chill at least one hour or overnight if preparing ahead of time.

Heat pan over medium-high heat. Coat pan with cooking spray. Add half of oil, then 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

Serve 1 – 2 cakes topped with Peach Mango Habanero Sauce.