Corn Cakes with Shrimp & Guacamole Servings http://www.tasteofhome.com/

1/2 cup fresh or frozen corn1-1/4 cups water, divided1 cup complete buttermilk pancake mix2 tablespoons grated Parmesan cheese1/8 teaspoon hot pepper sauce2 tablespoons finely chopped sweet red pepper1 green onion, chopped1 tablespoon minced fresh cilantro1 medium ripe avocado, peeled and pitted2 tablespoons finely chopped onion1 tablespoon chopped seeded jalapeno pepper1 tablespoon lime juice1/8 teaspoon salt24 cooked small shrimp, peeled and deveinedSmall strips green onion and/or fresh cilantro leavesDirectionsIn a small saucepan, bring the corn and 1/2 cup water to a boil.Reduce heat; cover and simmer for 4-6 minutes or until tender.Drain. In a large bowl, combine pancake mix and cheese. Add pepper sauce andremaining water; stir just until moistened. Fold in the corn, redpepper, green onion and minced cilantro. Pour batter by tablespoonfuls onto a greased hot griddle; turn whenbubbles form on top. Cook until the second side is golden brown. Setaside. In a small bowl, mash avocado with onion, jalapeno, lime juice andsalt. Top each pancake with a teaspoonful of guacamole and a shrimp.Garnish with green onion and/or cilantro. Serve immediately. Yield:2 dozen.