Chef Terry John Zila joins us with a dinner idea that will make your meal feel just a little bit more fancy.

Shrimp Cakes with Basil Orange Mayonnaise 
Makes 10 Crab Cakes

Ingredients:

For the Basil Mayonnaise:

¼ cup fresh basil leaves, chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon orange zest
1/8 teaspoon cayenne pepper

For the Filling:

1 pound raw shrimp
2 tablespoons olive oil
1 stalk celery, finely chopped
¼ cup finely chopped onion
1 cup seasoned bread crumbs
1 large egg, beaten
1 tablespoon  mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Coating:

3 cups panko seasoned with salt and pepper
2 tablespoons chopped fresh parsley
1 cup all-purpose flour seasoned with salt and pepper
4 large eggs
3 tablespoons unsalted butter
3 tablespoon olive oil

1. Make the Basil mayonnaise: Whisk all ingredients together, cover and chill.
2. Make the Shrimp Cakes: Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
3. Place the sautéed celery and onion in a large mixing bowl. Add the remaining filling ingredients EXCEPT for the shrimp . Stir to blend.
4. Gently fold in the chopped shrimp. Using scant 1/3 cup mixture for each cake, form into

Ten 3-inch diameter cakes. Arrange cakes on baking sheet.

Chill for 1 to 3 hours.

1. Sauté the Cakes: In one bowl, whisk together the seasoned Panko and parsley. In another whisk the eggs until blended and place the seasoned flour in another.
2. Dredge each chilled shrimp cake in flour, dip and coat in the beaten egg and then finally coat with the Panko mixture. Place the coated cakes on a rimmed baking sheet lined with parchment
3. Heat the butter and oil in a non-stick skillet until butter is bubbling. Working in batches, sauté the shrimp cakes until thoroughly browned on one side and then carefully turn over to brown the other sides.
4. Remove the sauteed cakes to a rimmed baking sheet lined with paper towels.
5. Serve with Basil Mayonnaise