INGREDIENTS
1 lb. medium shrimp, peeled, deveined, chopped
1 bunch green onions, chopped
1 medium shallot, minced
1 tsp. lemon zest
2 TBSP. fresh lemon juice
1 TBSP. chopped fresh parsley
1 TBSP. chopped fresh chives
1 TBSP. chopped fresh dill
1 tsp. Old Bay Seasoning
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 large egg, lightly beaten
1 1/2 cups panko breadcrumbs
2 TBSP. vegetable oil
4 semi-hard sandwich rolls
Lettuce
Remoulade
1 cup mayonnaise
2 TBSP. rinsed chopped capers
2 TBSP. chopped kosher baby dill pickles
2 TBSP. chopped fresh dill
2 TBSP. chopped fresh chives
2 TBSP. chopped fresh parsley
1 TBSP. coarse ground mustard
1 tsp. lemon zest
2 TBSP. fresh lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. paprika
1/2 tsp. each salt and pepper
DIRECTIONS
In a large bowl, combine shrimp and the next 11 ingredients.
Add egg and 1 cup panko crumbs, mixing to combine.
Shape mixture into 4 patties.
In a nonstick skillet, heat oil over medium-high heat.
Cook burgers until golden brown, 6 to 8 minutes per side.
Serve on rolls with the lettuce and Remoulade.
In a medium bowl, combine all ingredients. and refrigerate for 2 hours before serving.
Store covered in fridge for up to 5 days.
Serves 4.
