ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE

For lemon soy mayonnaise
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
1/2 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce, or to taste

For shrimp cakes
1 bacon slice, chopped
3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped fresh cilantro
2 teaspoons cornstarch
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups sliced almonds (6 oz)
3 tablespoons vegetable oil

Garnish: lemon wedges and fresh cilantro leaves