1 tablespoon lime juice

1 teaspoon grated orange peel

2 tablespoons vegetable oil

1. For Shrimp Cakes, in large plastic resealable bag, pour Lawry's® Caribbean Jerk Marinade With Papaya Juice over shrimp; turn to coat. Close bag and marinate in refrigerator 30 minutes.

2. Remove shrimp from Marinade, discarding Marinade. Grill or broil shrimp, turning once, 4 minutes or until shrimp turn pink. Let cool, then coarsely chop.

3. In large bowl, combine shrimp, red pepper, eggs, green onions, 1/4 cup mayonnaise, 1/2 teaspoon Garlic Salt and 2/3 to 1 cup bread crumbs to get shaping consistency. Cover and chill 30 minutes.

4. Meanwhile, for Creamy Citrus Aioli, in medium bowl, combine remaining 1 cup mayonnaise, remaining 1/2 teaspoon Garlic Salt, juices and orange peel; chill until ready to use.

5. Using 1/3-cup measure, form shrimp mixture into patties. Coat patties in remaining 1/2 cup bread crumbs. In 12-inch nonstick skillet, heat oil over medium heat and cook shrimp cakes, turning once, 5 minutes or until heated through and golden brown. Serve with Creamy Citrus Aioli.