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1
Fill a medium-sized pot with water and bring to a boil.
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2
Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds.
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3
Cook shrimp in water for 3 to 4 minutes.
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4
Rinse and peel.
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5
Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop.
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6
Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped.
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7
Form the mixture into 10 patties (about 1/4 cup of mixture for each patty).
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8
Fry in 1 inch of olive oil until golden on both sides.
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9
Place on a platter and keep warm in a low temperature oven.
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10
Make the Cream Sauce: Pour tequila in a deep saucepan.
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11
Place over medium heat and warm; do not boil.
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12
Remove pan from heat and place on cold burner.
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13
Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out.
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14
Place pan back on heat and pour in the cream.
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15
Let cream boil until reduced by half.
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16
Stir with a whisk to keep it from burning.
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17
When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time.
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18
Serve immediately with Shrimp Cakes
