Happy Hour Shrimp Cakes

This is a Food & Wine magazine recipe by Justine Chapple that we found and tried and loved.  It's heavy on a spice that has become one of my favorites:  smoked paprika!  During the stay at home order in the spring of the 2020 coronavirus pandemic, we had "At-Home Happy Hour" and this was one of our go-to recipes.  These have a much different flavor than the classic Bill Neal shrimp cakes (shrimp burger) also featured on this blog.  Both are equally delicious ways to use fresh shrimp.

Ingredients:
1 pound shrimp, peeled and chopped
3/4 cup panko
2 large eggs
3 tablespoons scallions, finely chopped
1 teaspoon lemon zest
3/4 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup mayo
1 tablespoon hot sauce

Preparation:
Mix together the chopped shrimp, panko, eggs, scallion, and seasonings.
Divide mixture into 4-6 parts, scoop and shape into cakes.
Add oil to a pan and heat over medium-high.
Cook shrimp cakes about 2 minutes per side or until browned on each side and cooked through.
While cooking whisk together the mayo and hot sauce for topping/dipping.