Puerta Vallarta Shrimp Cakes with Avocado Aioli:

This is a recipe heavily inspired by Food Network chef Marcela Valladolid, with a couple exceptions. I made cakes instead of burgers, red onion instead of white, and olive oil instead of canola. She is an amazing chef, who teaches healthy recipes with real Mexican flavors.

Ingredients for the shrimp cakes:

- 1 pound cooked medium shrimp, shelled and deveined
- 1 large egg
- 2 tablespoons chopped cilantro
- 1 garlic clove, peeled
- 1/4 cup breadcrumbs
- 1 poblano chile, roasted, peeled, stemmed, seeded and diced (use roasting directions from the roasted bell pepper below).
- 2 tablespoons chopped red onion
- Sea salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons olive oil

Preparation:

1.) Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree.

2.) Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again.

3.) Transfer contents of food processor to a large bowl.

4.) Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well.

4.) Chill for 15 minutes. Form patties 3 inch cakes and set aside.

5.) Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, 2 to 3 minutes per side, depending on thickness. Drain on paper towels.

Ingredients for avocado aioli:

- 1 medium avocado, halved, seeded and peeled
- 1/4 cup mayonnaise
- 1 tablespoons fresh lime juice
- 2 medium garlic cloves, peeled
- 1 serrano chile, cut in half and seeded
- 2 tablespoons chopped cilantro
- Sea salt and freshly ground black pepper, to taste

Preparation:

1.) Chop avocado and blend in the food processor.

2.) Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth.

3.) Check and adjust seasoning.

4.) Drizzle on shrimp cakes.

Enjoy!