Rock Shrimp Cakes with avocado and tomatillo salsa from The Hog Island Book of Fish & Seafood: Culin

Ingredients

• 1½ cups (120 g) panko (Japanese bread crumbs)
• 2 teaspoons ground dried shrimp (optional)
• 2 teaspoons white wine Worcestershire
• 1 large egg, beaten
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced green onion
• Hot sauce
• Avocado and Tomatillo Salsa
• 2 cups (80 g) mixed salad greens
• Fresh cilantro sprigs, for garnish
• Savory sprouts, such as sunflower or daikon, for garnish (optional)
• Kosher salt and freshly ground pepper
• 2 tablespoons or so clarified butter or olive oil
• 1 pound (455 g) raw rock shrimp
• ¼ cup (60 ml) dry white wine
• 1 teaspoon dry mustard
• 5 tablespoons (75 ml) mayonnaise