This recipe was inspired by one of my favorite restaurant dishes in New Orleans: honey shrimp tempura with a wasabi cream sauce. For my own version, I made crispy shrimp croquettes flavored with lemon, scallions, and parsley, and topped it with a wasabi-spiked aioli. It's a great summer dish to enjoy with a nice cold beer! <br /> <br />Notes: Even though you're grinding the shrimp, use the freshest shrimp you can find. It really makes a difference. Also, feel free to adjust the amount of wasabi to your taste. I wanted the wasabi to have a little bite, but not be overwhelming.

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