adapted from Rachael Ray
1 lb raw, peeled, deveined shrimp
1/2 medium yellow onion, coarsely chopped
1 Anaheim chile, seeded and coarsely chopped
1 clove garlic
fresh parsley, as much as desired
1 tbs Old Bay
1/2 tsp cayenne pepper
1 lemon, zested
1 egg, beaten
1/2 cup panko bread crumbs
salt & pepper
6 hamburger buns
1 recipe, Remoulade Sauce
lettuce leaves, to top burgers
1. Divide the shrimp in half. Put half the shrimp into a food processor and pulse. Transfer the ground shrimp to another bowl. Add the whole shrimp to the bowl.
2. Add the chile, onion, garlic and parsley to the food processor and pulse until finely chopped. Add this to the bowl with the shrimp. Add Old Bay, cayenne, lemon zest, salt & pepper, egg, and bread crumbs. Stir to thouroughly combine.
3. Preheat a large nonstick skillet with a little EVOO on medium to medium high heat. Form the shrimp mixture into 6 patties. Saute for 3-5 minutes on each side, until they are firm, and shrimp turn opaque.
4. Toast hamburger buns. Place burgers on the buns, top with Remoulade sauce and lettuce.