Pan-Fried Shrimp Cakes Salad Recipe

Shrimp Cakes:

1. Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.

2. In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.

3. Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.

4. Heat the oil in a medium skillet over medium heat.

5. Cook the patties, in batches if necessary, for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.

6. Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.

Roasted Red Pepper Sauce:

1. Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.

2. Blend for 30 seconds, until smooth.

3. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.

Salad:

1. Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.

2. Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.