Cook The Book: Shrimp Cakes With Herb Mayonnaise

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2 tablespoons olive oil

1 cup finely chopped shallots (3 large)

3/4 cup finely chopped celery

2 pounds small shrimp, peeled and de-veined

1/4 cup finely chopped curly parsley

1/4 cup finely chopped fresh dill

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 cup mayonnaise

1 1/2 cups dry breadcrumbs

1 cup sliced almonds

6 tablespoons clarified butter, for frying

For the herb mayonnaise

1/4 cup chopped fresh chives

1/4 cup chopped fresh dill

1/4 cup chopped curly parsley

3 tablespoons milk

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon hot pepper sauce

1 1/4 cups mayonnaise

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