Rock Shrimp and Yuca Cakes with Spicy Mango Salad

• 1/2 large mango, peeled, cut into 1/2-inch dice
• 1 tablespoon finely minced red bell pepper
• 1 tablespoon finely minced red onion
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon seeded and finely minced habanero chile
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon grated lime zest
• 1 teaspoon freshly squeezed lime juice
• 1/4 teaspoon kosher salt
• 1/2 pound yuca (cassava)
• 6 ounces rock shrimp, finely minced
• 1 large egg, lightly beaten
• 2 tablespoons heavy cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely minced red bell pepper
• 1 tablespoon finely minced red onion
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• Vegetable oil for frying
• 2 ounces (2 large handfuls) baby greens

1. For the salad: In a large bowl, combine the mango, bell pepper, onion, cilantro, chile, rice vinegar, olive oil, lime zest, lime juice, and salt.
2. Set aside.
3. For the shrimp cakes: Peel the yuca and cut it into 2-inch chunks.
4. Put the chunks in a saucepan, cover with salted water, and bring to a boil over high heat.
5. Simmer until you can just pierce the yuca with the tip of a paring knife, about 8 minutes.
6. Drain and let cool.
7. Grate on the coarse holes of a box grater.
8. In a bowl, combine the grated yuca with the shrimp, egg, cream, cilantro, bell pepper, onion, salt, and a few grinds of pepper.
9. Mix with your hands to blend.
10. Divide the mixture into 8 equal portions.
11. Shape each into a flattened cake about 3 inches in diameter.
12. Heat a 12-inch nonstick skillet over moderate heat.
13. Add 1/4 inch of the vegetable oil.
14. When the oil is hot, add the shrimp cakes and fry until nicely browned on both sides, about 2 1/2 minutes per side.
15. Transfer to paper towels to drain briefly.
16. Add the greens to the salad mixture and toss.
17. Taste and adjust the seasoning.
18. Divide the salad among 4 salad plates.
19. Put 2 shrimp cakes on each plate.
20. Serve immediately.
21. Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.
22. Because the shrimp cakes must be served fresh and hot, its helpful to prepare all the salad ingredients in advance so they can be quickly combined while the fried cakes are draining.

mango, red bell pepper, red onion, fresh cilantro, habanero chile, rice vinegar, extravirgin olive oil, lime zest, freshly squeezed lime juice, kosher salt, shrimp, egg, heavy cream, fresh cilantro, red bell pepper, red onion, kosher salt, freshly ground black pepper, vegetable oil, baby greens

Taken from www.epicurious.com/recipes/food/views/rock-shrimp-and-yuca-cakes-with-spicy-mango-salad-388169 (may not work)