Shrimp Cakes with Peach Jalapeno Relis

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.