For lemon soy mayonnaise
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
1/2 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce, or to taste
For shrimp cakes
1 bacon slice, chopped
3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped fresh cilantro
2 teaspoons cornstarch
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups sliced almonds (6 oz)
3 tablespoons vegetable oil

Garnish: lemon wedges and fresh cilantro leaves

Make lemon soy mayonnaise:
Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
Make shrimp cakes:
Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry,
then add to bacon and pulse just until shrimp is coarsely chopped (do not pur�e).
Soak bread in milk in a shallow bowl until very soft, about 30 seconds.
Add wet bread to shrimp mixture, discarding any remaining milk,
and pulse until just combined.

Transfer shrimp mixture to a bowl, then stir in scallions, cilantro,
cornstarch, salt, sugar, and pepper until combined well.

Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of
shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat,
gently pressing to form a (3 1/2-inch) cake (1/3 inch thick).
Transfer cake to a wax-paper-lined baking sheet.
Make 7 more cakes in same manner, transferring to baking sheet.
Discard any remaining almonds.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot
but not smoking, then cook 4 cakes, turning over once and rotating for even browning,
until almonds are golden and cakes are just cooked through, 4 to 6 minutes total.
Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil.
Discard any almonds left in skillet, then add remaining tablespoon oil and cook
remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

Makes 4 main-course or 8 first-course servings.