Shrimp Burgers

For 4 burgers:

1 1/4 lb unpeeled, medium-size raw shrimp (31/40 count)

Vegetable cooking spray

1 large egg, lightly beaten

1 Tbsp. mayonnaise

2 tsp. fresh lemon juice

1/2 tsp. salt

1/8 tsp. ground red pepper

3 Tbsp. finely chopped celery

2 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

1 1/4 C. crushed cornbread crackers (about 1 sleeve or 24 crackers, such as Town House Bistro Corn Bread Crackers)

4 Kaiser rolls with poppy seeds, split

sweet & spicy tartar sauce, recipe follows

4 Bibb lettuce leaves

garnish with grilled lemon halves, if desired

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce, a good squeeze of lemon juice, if desired, and lettuce. 

Helpful Tip: Freezing the burgers before grilling is the key to ensuring they hold together on the grill.

Sweet & Spicy Tartar Sauce

1 C. mayonnaise

2 Tbsp. chopped fresh parsley

2 Tbsp. horseradish

1 1/2 tsp. Cajun seasoning

1 1/2 tsp. fresh lemon juice

1/4 tsp. paprika

Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.