2 cups cooked and cooled butter peas or baby lima beans
1 red bell pepper, julienned
½ red onion, julienned
¼ cup white balsamic vinegar
1 tablespoon whole grain mustard
1 tablespoon Duke’s mayonnaise
1 tablespoon sugar
¼ cup olive oil
Salt and black pepper, to taste
Shrimp Cakes
1 pound South Carolina raw shrimp, peeled and deveined
¾ cup breadcrumbs
¼ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
Juice and zest of 1 lemon
A few dashes of Tabasco
4 tablespoons Duke’s mayonnaise
4 tablespoons olive oil, for cooking
Preparation
Butter Pea Salad
In a large bowl, combine the Napa cabbage, butter peas, julienned bell pepper, and red onion.
Add the white balsamic vinegar, whole grain mustard, 1 tablespoon mayonnaise, sugar, and ¼ cup olive oil. Season with salt and pepper and toss well.
Refrigerate the butter pea salad while preparing the shrimp cakes.
Shrimp Cakes
Place the shrimp in a food processor and pulse until coarsely chopped. Be careful not to process the shrimp into a paste.
Transfer the shrimp to a large bowl. Add the breadcrumbs, diced bell pepper, parsley, salt, pepper, eggs, lemon juice, lemon zest, Tabasco, and 4 tablespoons mayonnaise. Gently stir until combined.
Form the shrimp mixture into 8 patties.
Heat 4 tablespoons olive oil in a large skillet over medium high heat.
Add the shrimp cakes in a single layer and cook for 4 to 5 minutes per side, or until golden brown and cooked through.
Divide the butter pea salad among plates and top with the warm shrimp cakes. Serve immediately.
