-
First, prepare the homemade herb lime mayo. Wrap a mixing bowl in a cold, wet towel. Add the lime zest, lime juice, egg yolk, mustard, water, dried parsley, dried tarragon and salt. Whisk them all together well. While still whisking, slowly pour in the oil until the mixture comes together into a rich mayo. Cover the bowl and set it aside in the refrigerator.
-
Marinate the shrimp next, Combine the shrimp, lime zest, lime juice, tequila, smoked paprika and chili powder in a large mixing bowl. Stir it together and cover the bowl. Let it marinate in the refrigerator for 20 minutes. When the 20 minutes is up, drain the marinade from the bowl. Add the herb lime mayo you had set aside, the breadcrumbs, eggs, shallot and red bell pepper. Mix it all together thoroughly with clean hands.
-
Form the mixture into five fairly large shrimp cakes. Coat each of them in the additional cup of breadcrumbs and set them aside on a plate. Let them set for 10 minutes. While they set, make the avocado sauce. In a bowl simply stir the mashed avocado, lime juice, water, Sriracha and salt together. Voila, easy avocado sauce! Set the sauce aside.
-
Now it's time to bring it all together! In a large stainless steal skillet, heat up a fairly deep layer of canola oil. It should be about 2-3 inches deep. Once it is hot get the shrimp cakes in the pan, in batches if necessary. Let them get golden on the first side for 3 minutes, then flip them to do the same on the other side. Remove them to a plate lined with paper towel to blot them when they're done.
-
Scoop a big dollop of the avocado sauce on a plate, then place a cake on top of it. Garnish with additional lime wedges and serve immediately! They're great with a side of salad.