Shrimp Burgers and House Sweet and Tangy Tartar Sauce

Shrimp Burgers

with Sweet and Tangy Tartar Sauce

1/2 cup panko breadcrumbs
1 pound large shrimp, peeled, deveined, and tails removed
3 tablespoons mayonnaise
2 scallions, sliced thin
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
salt, pepper and cayenne pepper to taste (be easy on the cayenne)
1 tablespoon canola oil
Lemon wedges

1. Put shrimp in a food processor and pulse until there is an even mix of finely minced shrimp, and coarsely chopped pieces, about 7 pulses.
2.  Whisk mayonnaise, scallions, parsley, lemon zest salt, pepper and cayenne together in a large bowl.  Gently fold shrimp and bread crumbs into mayonnaise mixture.
3.  Scrape shrimp mixture onto small baking sheet, divide into 4 equal portions, and loosely pack each into 1 inch thick patty.  Cover with plastic wrap and refrigerate for one minute (or up to one day).  NOTE: This would be a good time to make the Sweet and Tangy Tartar Sauce!!
4.  Heat oil in a 12 inch nonstick skillet over medium-high heat until shimmering.  Gently lay shrimp burgers in skillet and cook until crisp and browned on both sides, 8-10 minutes.  Gently transfer burgers to platter and serve with lemon wedges.
To assemble: Serve on soft brioche buns with lettuce, tomato, avocado and tartar sauce.

Sweet and Tangy Tartar Sauce

3/4 cup mayonnaise
1/2 small shallot, minced
2 tablespoons capers, rinsed and minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
salt and pepper

Combine all ingredients in a bowl, let sit for 15 minutes and season with salt and pepper to taste.