Seared Corn and Rock Shrimp Cakes

In a small bowl, combine 1/2 cup of California Ripe Olives, 1/4 cup of red peppers, basil and vinegar. Set aside. Heat 1 teaspoon canola oil in a large sauté pan over medium high heat. Add corn and cook for 1 minute. Stir in remaining red peppers, celery and garlic and continue cooking for 2-3 minutes until slightly softened. Toss in shrimp and cook for 1-2 minutes, stirring until shrimp are cooked through. Season with salt and set aside to cool slightly. Place half of shrimp mixture into the bowl of a food processor. Add 3/4 cups of panko and egg white and process for approximately 30 seconds, until smooth and evenly mixed. Add remaining shrimp mixture, 1/2 cup of California Ripe Olives, lemon juice, tarragon and Tabasco. Pulse 2-3 times, until roughly chopped and combined, cover and refrigerate until completely cooled. Form mixture into 8 (3 ounce) patties and dredge in remaining panko. Heat remaining canola oil in a large nonstick pan over medium heat. Place cakes in pan and cook on each side for 2-3 minutes until golden. Top with olive pepper mixture just before serving.