Shrimp Cakes with Sweet Hot Aïoli

¾ cup mayonnaise

¼ cup finely chopped sweet gherkins

1 tbsp fresh lemon juice

2 tsp hot sauce, such as Cholula

2 tbsp finely chopped garlic, divided

1 tsp Colavita Extra Virgin Olive Oil

Freshly ground black pepper

1 cup plain panko

¾ cup finely chopped sweet onion

2 large eggs, beaten

2 tbsp finely chopped basil

Kosher salt

1.50 lbs frozen raw shrimp, thawed, shells and tails removed, chopped

1 cup Colavita Olive Oil

In a small bowl, combine the mayonnaise, gherkins, lemon juice, hot sauce, 1 Tbs. garlic, oil, and 1/4 tsp. pepper. Refrigerate until ready to use.

In a large bowl, combine the shrimp, panko, onion, egg, the remaining 1 Tbs. garlic, basil, 1/4 tsp. salt, and 1/4 tsp. pepper, and let sit for 10 minutes. Using wet hands and a 1/4-cup measuring cup, form about 12 cakes and refrigerate for at least 30 minutes.

Position a rack in the center of the oven. Place a rimmed baking sheet on the rack and heat the oven to 200 degrees F.

In a large nonstick skillet, heat 1/4 to 1/2 cup olive oil over medium heat, until shimmering. Fry half of the cakes until deep golden brown, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain, then onto the baking sheet in the oven to keep warm. If necessary, skim the skillet. Then, add the remaining 1/4 to 1/2 cup olive oil, heat until shimmering, and fry the remaining cakes. Serve with the aïoli.

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Shrimp Cakes with Sweet Hot Aïoli