Ingredients: 1 tbsp whole butter 2 tbsp Virgin olive oil 3 tbsp finely diced shallots 1 tbsp finely diced fennel 2 tbsp finely diced garlic 3 tbsp finely diced red pepper 2/3 cup coarsely chopped shrimp 1/3 cup diced cooked potatoes 2 tsp dried savory 1/2 tsp dijon mustard 2 whole eggs 3 egg yolks 3 heaping tbsp lightly toasted breadcrumbs 1 tsp basil oil Garden greens

Methods:

Shrimp Cakes

1. Preheat a pan on medium/high heat. Add 1 tablespoon of virgin olive oil, 2 tablespoons of diced shallots, 1 tablespoon of diced fennel, 1 tablespoon of diced garlic, and 3 tablespoons of red peppers.
2. Sauté very quickly, just enough to create a translucent coloring. Stir continuously to prevent burning.
3. Add contents of pan to a large bowl. Add 2/3 cup of diced shrimp and 1/3 cup of diced cooked potatoes to the bowl. Mix it all together. Add 1 tablespoon of dried savory, and mix again. Add 1/4 teaspoon of dijon mustard, 2 eggs, and 3 heaping tablespoons of lightly toasted breadcrumbs. Mix again thoroughly.
4. Shape the shrimp cake mixture into patties. In a pan on medium/low heat, add one tablespoon of whole butter. Once the butter has melted and coated the surface of the pan, add your shrimp cake patties. Cook them to a nice golden brown on both sides but keep them moving, as you donít want them to burn.

Sauce:

1. In a large bowl, add three egg yolks, and 1 teaspoon of virgin olive oil. Whip very well with a whisk. The longer you whip, the thicker your sauce will be.
2. Add 1/4 teaspoon of dijon mustard, 1 tablespoon of chopped garlic, 1 tablespoon of dried savory, and whip the mixture together.

To Plate:

1. Place some garden greens in the center of the plate. Lie your shrimp cakes on top of the greens and add about a tablespoon of the sauce on to the cakes.
2. Drizzle about 1 teaspoon of basil oil on the plate, around the greens for presentation.