Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

Ingredients

• ½ teaspoon fresh lemon zest
• 1 slice firm white sandwich bread
• ¼ cup milk
• ¾ pound large shrimp in shell (21 to 25 per lb), peeled and deveined
• 3 tablespoons vegetable oil
• fresh cilantro leaves
• 1 teaspoon fresh lemon juice
• + 12 more ingredients
• • ¼ teaspoon hot sauce
  • 1 slice bacon
  • 2 cups sliced almonds
  • ½ teaspoon sugar
  • ¾ teaspoon salt
  • lemon wedges
  • ¼ teaspoon black pepper
  • ½ cup scallions
  • 2 teaspoons cornstarch
  • 2 tablespoons fresh cilantro
  • ¾ cup mayonnaise
  • 1 ½ teaspoons soy sauce

Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve. Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft,...

View full recipe at Epicurious