Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet – do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
Note – I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.