Corn and Shrimp Cakes with Avocado Sauce

In the bowl of a food processor add 2/3rds of the shrimp and the zest of one lemon. Pulse until you have a fine paste.

Transfer the shrimp paste to a large bowl and add the remaining (diced) shrimp, lemon zest, corn kernels, green onions, jalapeno, salt, garlic and parsley. Gently fold together until it is a well combined mixture.

Using your clean hands, form 8 patties from the shrimp and corn mixture. Set the patties aside while you prepare the avocado sauce.

In the jar of a blender combine the avocado, the lemon juice, the garlic, the rice wine vinegar, avocado oil (or vegetable oil) and the tomatoes. Puree until very smooth and then season to taste with kosher salt.

In a large sauté pan, heat a thin layer of avocado oil over medium heat. Add a few of the shrimp cakes (don’t crowd the pan) and cook for about 2 minutes or until the bottoms have become golden and crispy. Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink. Remove the cooked cakes from the pan. Continue to cook the cakes in batches.

They should be served hot or kept warm in a 200 F oven while the rest are finished. I serve them with a dollop of the avocado sauce on the side and a few fresh tomatoes.