Start by peeling and deveining the shrimp, then chop them into small pieces.

In a large mixing bowl, combine chopped shrimp, breadcrumbs, beaten egg, green onions, lemon juice, lemon zest, salt, and pepper.

Gently stir until just combined to keep the mixture light.

Shape the mixture into patties about one inch thick and chill in the refrigerator for at least 30 minutes.

Heat olive oil in a skillet over medium heat, then cook the patties until golden brown, about 4 minutes per side.

In a separate bowl, make the lemon aioli by mixing mayonnaise, minced garlic, extra lemon juice, and a pinch of salt and pepper.

Serve the shrimp cakes with the lemon aioli drizzled on top.