Name: Shrimp Cakes with Asparagus Salsa
Yield: makes about 9 small shrimp cakes
Ingredients: for the shrimp cakes; 1 lb shell on shrimp; 1 Tbsp butter; 1/2 cup finely minced colorful bell peppers; 1 small chili pepper, minced, seeds and all (I used a thai chili pepper, you can use a small jalapeno or Serrano); 1/4 red onion, finely minced (about 1/3 cup); 1 large egg, lightly beaten; 1/2 cup panko bread crumbs, plus extra for coating; 2 Tbsp finely chopped fresh cilantro (more if you like); 1 Tbsp mayonnaise; 1/2 tsp salt; lots of fresh cracked black pepper (1/2 tsp or to taste); a few dashes of hot sauce (optional); olive oil for frying; Asparagus Salsa; 1 bunch of very thin asparagus; 1/4 red onion, minced; 1/3 cup colorful bell pepper, finely minced; juice of 1 lime; chopped cilantro to taste; pinch of salt