Coconut Curry Shrimp Cakes With Papaya-Lime Sauce

• Shrimp cakes:
• 3/4 teaspoon curry powder
• 1 cup panko (Japanese breadcrumbs)
• 2 tablespoons flaked sweetened coconut
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onions
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons light coconut milk
• 2 teaspoons minced seeded serrano chile
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon salt
• 12 ounces medium shrimp, peeled, deveined, and chopped
• 1 large egg
• 1 garlic clove, minced
• Cooking spray
• Sauce:
• 1 cup diced peeled papaya
• 1/4 cup water
• 1/4 cup fresh lime juice
• 2 teaspoons sugar
• Remaining ingredients:
• 4 cups gourmet salad greens
• 2 teaspoons sesame seeds, toasted

1. To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
2. To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
3. Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.

shrimp, curry powder, coconut, fresh cilantro, red bell pepper, green onions, fresh ginger, light coconut milk, seeded serrano chile, soy sauce, salt, shrimp, egg, garlic, cooking spray, papaya, water, lime juice, sugar, remaining ingredients, gourmet salad greens, sesame seeds

Taken from www.myrecipes.com/recipe/coconut-curry-shrimp-cakes-with-papaya-lime-sauce (may not work)