In a small bowl, whisk the mayonnaise with the hot sauce.
Chop the shrimp by hand or use a food processor to lightly chop the shrimp and the green onions, three or four pulses to get a medium mix. Place in a large bowl and add remaining ingredients.
In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon zest, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of pepper. Form the mixture into 8, ¾-inch thick cakes, or use small scoop for 1 oz. ball, press against side of bowl to compress and place on tray with parchment paper, flat side down.
Add the olive oil to a large skillet or griddle, over moderately high heat. Using wet fingers or a gloved hand, place three or four cakes in the skillet and press flatten with a heavy spatula. Repeat the process until and cakes are pressed and cook until browned. Flip and cook through, about 4/5 minutes total.
Transfer to large platter or tray cover then serve with the spicy mayonnaise and lemon wedges.
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