To make the sauce: In a small saucepan, heat the preserves, grated ginger, chili sauce and white wine over medium heat. Let it simmer for a few minutes then take off the heat. When it cool, it will thicken. Reheat the sauce to thin.

To make the shrimp cakes: In a food processor add the chopped shrimp, green onions, garlic, lemon zest, cilantro, Dijon mustard, smoked paprika, chili powder, salt, pepper, 1/2 cup panko, mayonnaise and whisked egg. Add a dash of hot sauce, if desired. Pulse a few times to combine the ingredients. You just want them to be cohesive and a bit sticky, so they will stay together while panfrying. Due to variances in the moisture of bay shrimp, adding additional panko or mayonnaise may be needed. Chill in the refrigerator for about 15 minutes.

Form 3 - inch round patties (making sure they are tightly formed) and place them on a cookie sheet or plate. Place 1/2 cup panko in a bowl. Heat a large skillet over medum-low heat and add ghee or oil. When oil is hot, but not smoking, gently dredge shrimp cakes in the panko so they're coated on both sides, and then add them to the skillet. Cook 4 at a time in the skillet. Cook for 2 - 3minutes on each side, or until both sides are golden brown. Transfer to a paper towel-lined plate or cooling rack.

Arrange the shrimp cakes on a platter and garnish with thinly slice green onion. Serve with the Apricot Ginger Sauce.