Spring cooking should feel light, a little playful, and not require a list of ingredients you have to translate. That's why this recipe has become such a favorite in our springtime cooking classes in the Chicago area — it's approachable, hands-on, and the kind of dish that builds real cooking skills without feeling like a lecture. These shrimp cakes are like crab cakes' snappier cousin — sweet Gulf shrimp held together with just enough egg and breadcrumb, brightened with herb