For fritters: Whisk together egg yolks and 1 tablespoon of seafood seasoning in a medium bowl. Stir in the shrimp and rice. In a separate bowl, whip the egg whites until stiff peaks form. Fold into the rice mixture. Form the mixture into 2-½-inch patties. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the fritters in batches and cook 2-½ to 3 minutes on each side, or until browned. Drain on paper towels. Add oil as needed and repeat.
For mayonnaise: In a food processor, chop the garlic cloves. Add the red peppers and puree. Transfer to a small bowl. Whisk in the mayonnaise and remaining seafood seasoning. Mix well. Serve with fritters.
-Josephine D. Piro, Easton, Pennsylvania