Shrimp Cakes With Creamy Caper-Dill Sauce

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Southern Living


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1 pound peeled, medium-size cooked shrimp (36/40 count), deveined

1/2 cup minced green onion

1/2 cup minced red bell pepper

1 tablespoon olive oil

1/2 cup Italian-seasoned breadcrumbs

1 large egg, lightly beaten

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

1/2 teaspoon pepper

Dash of Worcestershire sauce

2 tablespoons butter

Creamy Caper-Dill Sauce

Garnish: fresh dill

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