Mexican Shrimp & Corn Cakes

A great twist on classic crab or shrimp cakes.

1. Fry shrimp in a pan with taco seasoning [cumin, chili powder, salt, pepper, garlic, a bit of sugar, paprika, etc] cool and cut into small chunks or blend in a food processor. 

2. boil corn, drain and cool.

3. combine corn and minced shrimp with 1/4 cup breadcrumbs, 1 egg, and green onion. some cilantro is always nice.

4. bake or fry until golden on the outside.

5. serve with sour cream, a wedge of lime.

PAIR WITH: a cool, summer beer, with lime.