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Yields4 Servings
 1 cup VSOP Extra Virgin Olive Oil, high polyphenol, high oleic acid, low ffa
 1 lb Raw Shrimp, peeled & deveined, finely chopped
 1 small Red Bell Pepper, finely minced
 3 medium Scallion, finely minced
  cup Fresh Cilantro, finely minced
 2 cloves Garlic, finely minced
 1 large Egg, lightly beaten
 ½ cup Panko Bread Crumbs
 2 tsp Fine Sea Salt
 1 cup Panko Bread Crumbs
 2 large Egg Yolk
 1 tbsp Water
 1 tsp Fine Sea Salt
 2 tbsp Capers, thoroughly drained
 ½ cup Fresh Cilantro, chopped
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 cup VSOP Organic Garlic Extra Virgin Olive Oil
 ½ cup Safflower Oil, expeller pressed, high oleic acid
1

Heat one inch (1 ") of EVOO in a heavy, wide frying pan over medium-high heat for frying.

2

In a medium bowl, mix together all of the ingredients.

3

Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

4

Place the egg yolks, water, salt, capers, cilantro and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.

5

Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. Serve on top of the shrimp cakes. Enjoy!

Ingredients

 1 cup VSOP Extra Virgin Olive Oil, high polyphenol, high oleic acid, low ffa
 1 lb Raw Shrimp, peeled & deveined, finely chopped
 1 small Red Bell Pepper, finely minced
 3 medium Scallion, finely minced
  cup Fresh Cilantro, finely minced
 2 cloves Garlic, finely minced
 1 large Egg, lightly beaten
 ½ cup Panko Bread Crumbs
 2 tsp Fine Sea Salt
 1 cup Panko Bread Crumbs
 2 large Egg Yolk
 1 tbsp Water
 1 tsp Fine Sea Salt
 2 tbsp Capers, thoroughly drained
 ½ cup Fresh Cilantro, chopped
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 cup VSOP Organic Garlic Extra Virgin Olive Oil
 ½ cup Safflower Oil, expeller pressed, high oleic acid

Directions

1

Heat one inch (1 ") of EVOO in a heavy, wide frying pan over medium-high heat for frying.

2

In a medium bowl, mix together all of the ingredients.

3

Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

4

Place the egg yolks, water, salt, capers, cilantro and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.

5

Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. Serve on top of the shrimp cakes. Enjoy!

Shrimp Cakes With Cilantro & Caper Aioli

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