Wendell's Shrimp Cakes with Lemon Aioli Sauce

This recipe came from Natasha's Kitchen and can be found here. After my first few bites I told Wendell that it was so ono that it really didn't need the Lemon Aioli Sauce. 

But I added a little of the sauce "just to taste" and OMG, that took it over da top! I promise, the dish is soooo delicious that if Wendell doesn't make it again in the near future, I might just have to attempt it myself.

For the Shrimp Cakes/ Fritters: 

• 1 lb large raw shrimp peeled and deveined
• 4 oz mozzarella cheese (1 1/2 cups shredded)
• 1 large egg
• 1/4 cup mayonnaise
• 2 Tbsp parsley finely chopped, plus more to garnish
• 1/2 tsp sea salt or to taste
• 1/8 tsp black pepper
• 1/4 cup all-purpose flour or gluten free flour
• 2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

• 1/2 cup mayo
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes: 

1. Pat dry shrimp with paper towels then dice into pea-sized pieces.*
2. Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
3. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce: 

1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.