Ingredients:

• 1 pound medium shrimp, peeled and deveined

• Cooking spray

• 1 cup finely chopped red bell pepper

• 1 garlic clove, minced

• ¼ cup thinly sliced green onions

• 3 tablespoons reduced-fat mayonnaise

• 1 tablespoon fresh lime juice

• 1 ½ teaspoons hot sauce

• ½ teaspoon sugar

• ¼ teaspoon salt

• 1 large egg

• ¼ cup finely chopped fresh cilantro

• ¾ cup panko (Japanese breadcrumbs), divided

• Serve with Corn and Avocado Salsa

Preparation:

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 with cooking spray.

3. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat.

4. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well.

5. Stir in cilantro and ¼ cup panko.

6. Divide shrimp mixture into 10 equal portions, shaping each portion into a ½-inch-thick patty. Dredge both sides of patties in remaining ½ cup panko. Chill at least one hour.

7. 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.