Spicy Shrimp Cakes with Corn and Avocado Salsa

Cakes:
1 pound medium shrimp peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, mnced
1/4 c. thinly sliced green onions
3 tablespoons reduced-fat mayonnaice
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt 1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (breadcrumbs), divided
Salsa:
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chiopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded poblano pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

1. To prepare cakes, place shrimp in a food processor, pulse 10 times or until finely chopped. Set aside.
2. Heat a large nonstick skillet over medium heat. Coat pan wth cooking spray. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute 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.
3. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
4. Heat pan over medium-high heat. Coat pan with cooking spray. Add 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.
5 To prepare salsa, combine corn and remaining ingredients, stir gently. Serve immediately with shrimp cakes.
Yield: 10 servings (serving size = 1 shrimp cake and about 3 tablespoons salsa).

Number of Servings: 10

Recipe submitted by SparkPeople user JOYCEOSBORN.