Next week I'm going to be making Roasted Shrimp, Fennel, and Garlic tossed with Fettichini Pasta, Butter, Parmigiano-Reggiano, and a simple squeeze of fresh roasted lemon juice with just a bit of chopped parsley. Unbelievable. (Hopefully) If I have leftover shrimp, maybe I can use them inplace of crab for crab cakes, so it's more like a shrimp cake in a way. Maybe I can add some fresh garlic, aioli, cilantro, beaten eggs, white bread soaked in milk, grated carrots, Worchester sauce, some Dijon mustard, and some fresh lime juice with a shot of Tabasco, salt, and pepper and add any of the leftover shrimp and I can deepfry them for some little bitty shrimp cakes. On the side, maybe a little bit of chipotle peppers mixed in with some leftover lime juice and lots of the leftover aioli so I get a chipotle-lime aioli to dip the shrimp cakes in. (Now you can see how I create all my recipes- getting ideas from the middle of nowhere, cheftalk, and leftovers.
) I think all of the flavors should work together, maybe just one chiptole in adobo per 1 cup of mayo. Dang, I need to write all of this on my calender for next week. xP