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1
In the bowl of a food processor add 2/3rds of the shrimp and the zest of one lemon.
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2
Pulse until you have a fine paste.
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3
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.
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4
Gently fold together until it is a well combined mixture.
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5
Using your clean hands, form 8 patties from the shrimp and corn mixture.
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6
Set the patties aside while you prepare the avocado sauce.
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7
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.
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8
Puree until very smooth and then season to taste with kosher salt.
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9
In a large saute pan, heat a thin layer of avocado oil over medium heat.
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10
Add a few of the shrimp cakes (dont crowd the pan) and cook for about 2 minutes or until the bottoms have become golden and crispy.
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11
Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.
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12
Remove the cooked cakes from the pan.
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13
Continue to cook the cakes in batches.
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14
They should be served hot or kept warm in a 200 F oven while the rest are finished.
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15
I serve them with a dollop of the avocado sauce on the side and a few fresh tomatoes.
