Shrimp Cakes with Peach Jalapeno Relish

Ingredients

• 1 pound large peeled, deveined cooked shrimp, diced
• 2 cups corn
• 1/2 red bell pepper, finely diced
• 1 small onion
• 1 jalapeno, seeded
• 1 cup panko bread crumbs
• Dash hot sauce
• 1/2 teaspoon chili powder
• 2 eggs, beaten
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• Peach Jalepeno Relish, recipe follows

Directions

In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
Heat a large skillet with vegetable oil over medium heat.
In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

• 3 ripe peaches, diced
• 1/2 red onion, diced
• 1 jalapeno (about 1 1/2 teaspoons), seeded and diced
• 1/2 lime, juiced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl. Chill until ready to serve.
Cook's Note: The relish tastes better if made in a few days advance.