Begin by peeling and deveining about 1 pound of fresh raw shrimp. Rinse them under cold water and pat dry thoroughly. Chop the shrimp into small, bite-sized pieces.

In a large mixing bowl, combine the chopped shrimp, approximately 1 cup of breadcrumbs, 1 beaten egg, and 2 chopped green onions. Add the juice of 1 lemon, the zest from the same lemon, and 1 clove of minced garlic along with salt and pepper to taste. Mix gently.

Using clean hands, shape the shrimp mixture into patties about 1 inch thick and place them on a parchment-lined tray. Refrigerate the patties for at least 30 minutes.

Heat a generous tablespoon of olive oil in a non-stick skillet over medium heat. Once the oil shimmers, gently add the chilled shrimp cakes and cook for about 4 minutes on each side until golden brown.

In a separate bowl, whisk together ½ cup of mayonnaise, 1 clove of minced garlic, and the juice of half a lemon. Season with salt and pepper.

Once the shrimp cakes are cooked and golden brown, transfer them to a serving platter. Serve the lemon aioli on the side or drizzle it over the cakes.