Ingredients: Makes 6 cakes
15-20 large shrimp, thawed, peeled, and deveined
2 tablespoons mayonnaise
1/3 cup Italian-style breadcrumbs
1/4 cup sweet onion, chopped
Plus oil, for cooking
Finely chop thawed shrimp. Add egg, mayonnaise, breadcrumbs, onion, and shrimp to a large bowl and combine. Shape mixture into round cakes, and refrigerate 30 minutes or until firm.
Coat the bottom of a large grill pan with oil. Add cakes to oil (you might have to cook in batches), and cook on medium-low heat, about 6-8 minutes per side or until cakes are cooked through. (Shrimp pieces should be pink and opaque.)