For the shrimp cakes:

• 1 pound raw shrimp, peeled, deveined, and finely chopped
• 1/2 cup panko breadcrumbs plus extra for coating
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying

For the two-citrus aioli:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper