Corn Cakes With Shrimp & Guacamole

• 1/2 cup fresh or frozen corn
• 1-1/4 cups water, divided
• 1 cup complete buttermilk pancake mix
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon hot pepper sauce
• 2 tablespoons finely chopped sweet red pepper
• 1 green onion, chopped
• 1 tablespoon minced fresh cilantro
• 1 medium ripe avocado, peeled and pitted
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped seeded jalapeno pepper
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 24 cooked small shrimp, peeled and deveined
• Small strips green onion
• fresh cilantro leaves

1. In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
2. In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
3. Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
4. In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately.

corn, water, buttermilk pancake, parmesan cheese, hot pepper, sweet red pepper, green onion, fresh cilantro, avocado, onion, pepper, lime juice, salt, shrimp, onion, cilantro

Taken from www.tasteofhome.com/recipes/corn-cakes-with-shrimp-guacamole/ (may not work)