This Clark County Fair 2018 Dish of the Day winner was created by Jessie Johnson.
- Pat dry shrimp with paper towels, then dice into pea-size pieces.
- Transfer chopped shrimp to a large mixing bowl. Add cheese, egg, mayonnaise, parsley, salt and pepper. Stir together, then add flour and mix until batter is creamy and well combined.
- Heat a large non-stick pan over medium heat and add olive oil. Add one heaping tablespoon of the mix at a time (or a level ice cream scoop) and flatten out the top of the fritter to make a 1/2-inch thick patty. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
- For Lemon Aioli: In a small bowl, combine mayonnaise and lemon juice. Stir to remove any lumps. Add lemon juice and garlic and stir to combine. Serve on the side with the shrimp cakes.