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Pickled Onion Relish: Heat combined vinegar and dressing to 125 degrees F. Pour over red onions in large bowl.
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Let stand at room temperature 20 to 30 min.
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or until onions are tender and bright pink in color, stirring occasionally; drain.
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Discard liquid.
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Combine onions with remaining ingredients; cover.
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Refrigerate until ready to use.
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Meanwhile, prepare Shrimp and Zucchini Cakes.
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Shrimp and Zucchini Cakes: Saute zucchini in 1/4 cup of the oil (or in 1 Tbsp.
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of the oil for trial recipe) on medium-high heat 3 to 5 min.
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or until translucent.
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Season with salt and black pepper; cool.
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Meanwhile, combine zucchini, carrots, mangos, red peppers, green onions, cilantro, ginger and thyme.
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Add shrimp; mix lightly.
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Season with salt and black pepper.
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Stir in eggs, bistro sauce, cracker crumbs and 1/4 cup of the flour (or 1 Tbsp.
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of the flour for trial recipe); set aside.
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Mix corn flake crumbs and remaining 1/2 cup flour (or remaining 2 Tbsp.
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flour for trial recipe).
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Season with salt and pepper.
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Use #30 scoop to scoop shrimp mixture; shape each scoop into patty.
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Coat both sides of each patty with corn flake mixture.
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Place in single layer in parchment paper-lined sheet pans; cover.
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Refrigerate at least 30 min.
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Heat remaining 1/2 cup oil (or remaining 2 Tbsp.
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for trial recipe) in saute pan on medium-high heat.
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Add shrimp patties, in batches; cook 1 to 2 min.
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on each side or lightly browned on both sides.
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Place in single layer in two parchment paper-lined full-sheet pans (or in one lined half-sheet pan for trial recipe).
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Bake in 375 degrees F-convection oven 5 to 8 min.
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or until heated through.
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For each serving: Top each warm cake with 1 tsp.
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of the onion mixture just before serving.
