Foodie Barry Parsons of Rock Recipes says with Valentines Day quickly approaching, he's created a special three-course meal for sweethearts. The recipes and recipe videos will roll out once a week leading to the big day on Feb. 14. 

This weekend we're featuring an appetizer course, inspired by Maryland crab cakes. Parsons chose shrimp to make the crispy cakes — this time, in a bit of a different and slightly more economical twist.

Parsons added that the cakes are delicious served over a simple green salad where the cilantro lime aioli serves as a tasty accompaniment to the shrimp cakes, and also as a dressing for the salad.

Shrimp Cakes with Lime Cilantro Aioli 

Makes 6 appetizer-sized shrimp cakes (serves 2-3)

·        1/2 pound coarsely chopped (not minced) fresh shrimp

·        1/2 cup cracker crumbs

·        2 tbsp mayonnaise

·        1/2 tsp lime zest, minced

·        1 tsp Worcestershire Sauce

·        1/4 tsp salt

·        1/4 tsp pepper

·        2 tsp hot sauce (optional) or pinch of chili flakes

·        1egg, lightly beaten

·        1 tbsp chopped cilantro

·        1/3 cup panko crumbs + 1/3 cup cracker crumbs, mixed

·        Approximately 2/3 cup canola oil, for frying

Toss together the shrimp meat with the 1/2 cup cracker crumbs, mayonnaise, lime zest, Worcestershire sauce, salt, pepper, hot sauce, egg and cilantro.

Form into 6 balls by hand.

Roll in the additional cracker crumb/panko crumb mixture.

Heat about a half inch of canola oil in a skillet or sauté pan over medium-low heat. Fry gently, they will burn quickly if the oil is too hot.

Fry until golden brown on both sides. Drain on paper towels.

Lime Cilantro Aioli

·        1 clove garlic, finely minced

·        1 tsp dijon mustard

·        1 large egg yolk

·        Pinch salt

·        Pinch black pepper

·        ½ tsp finely minced lime zest

·        1 tablespoon lime juice

·        ½ cup olive oil

·        1 tbsp chopped cilantro

Add the garlic, mustard, egg yolk, lime zest, salt, pepper and lime juice into a blender. Blend at medium to medium-high speed. Pour in the olive oil very slowly in a thin, continuous stream until the aioli thickens. Pulse in the chopped cilantro at the end. Serve over the shrimp cakes.