Shrimp Cake Sandwich
14 Ounces Shrimp (rough chop, 1/4 x 1/4 inch)
9 Ounces Artichoke Hearts (rough chopped)
Salt and White Pepper to Taste

Shrimp Mousse
11 Ounces Shrimp
1/2 Cup Heavy Cream
1/4 Ounce Garlic (peeled)
1/4 Ounce Cilantro
5 Cups Bread Crumbs (panko)

Scallion Aïoli
2 Cups Mayonnaise
1 1/2 Ounces Scallions (finely sliced)

Garnish:
Shredded Romaine
Scallion Aïoli

Bread
6 Brioche Buns
4 Tablespoons Whole Butter

Method:
1. Rough chop 14 ounces of shrimp and place in large bowl.
2. Rough chop artichoke hearts and add to the bowl, set aside.
3. To make the mousse, place 11 ounces of shrimp, heavy cream, garlic and cilantro in a food processor and allow it to run until a paste consistency.
4. Fold mousse into the bowl with diced shrimp and artichokes. Mix thoroughly.
5. Season with salt and pepper.
6. Form shrimp mixture into 5 ounce patties and roll them in breadcrumbs.
7. Melt butter in a medium heated sauté pan.
8. Brown the shrimp patties. (You want a golden brown color on both sides.)
9. Bake in a 350° oven for about 15 minutes.
10. Mix mayonnaise and scallions together.

To set up for service:
Toast buns, place aïoli on bottom of bun, put shrimp cake on top and garnish with lettuce.

Serves 6