Servings: 4

Burgers: subheading: Burgers:
2 tablespoonsunsalted butter 2 tablespoonsunsalted butter
2 scallions, light and dark green parts, chopped 2 scallions, light and dark green parts, chopped
1 poundpeeled and deveined raw shrimp, finely chopped 1 poundpeeled and deveined raw shrimp, finely chopped
1/2 cupshredded sharp cheddar cheese ½ cupshredded sharp cheddar cheese
1/2 cuppanko or white breadcrumbs ½ cuppanko or white breadcrumbs
1 tablespoonlime juice 1 tablespoonlime juice
3/4 teaspoonsmoked paprika ¾ teaspoonsmoked paprika
1 large egg, beaten 1 large egg, beaten
1 clovegarlic, finely minced 1 clovegarlic, finely minced
1/2 teaspoonkosher salt ½ teaspoonkosher salt
1/2 teaspoonfreshly ground black pepper ½ teaspoonfreshly ground black pepper
Spicy Mayo: subheading: Spicy Mayo:
1/2 cupmayonnaise ½ cupmayonnaise
3 tablespoonshot sauce, such as Cholula or Sriracha 3 tablespoonshot sauce, such as Cholula or Sriracha
1 tablespoonfresh lemon juice 1 tablespoonfresh lemon juice
1 teaspoononion powder 1 teaspoononion powder
1 teaspoongarlic powder 1 teaspoongarlic powder
4 brioche buns, halved 4 brioche buns, halved

FOR THE BURGERS: subheading: FOR THE BURGERS:
In a small saucepan over medium-high heat, add the butter and scallions. Cook until the scallions have softened, 2 to 3 minutes, stirring occasionally. Turn heat off and set aside.
In a large bowl, mix together the chopped shrimp, cheddar cheese, panko breadcrumbs, lime juice, smoked paprika, egg, garlic, salt, ground black pepper and the cooked scallion mixture until just combined. Form into 4 equal-sized patties (about ½-inch thick) and place on a parchment paper-lined plate. Transfer to the fridge to firm up, 5 to 10 minutes.
FOR THE SPICY MAYO: subheading: FOR THE SPICY MAYO:
In a small bowl, whisk together the mayonnaise, hot sauce, lemon juice, onion powder and garlic powder. Set aside.
Heat a large nonstick skillet on medium-low heat. Evenly spread about 1 teaspoon of the spicy mayonnaise on each cut side of the buns and place cut-side down onto the hot skillet. Cook until toasted and warmed through, about 2 minutes, making sure to keep an eye on them. Remove the buns from the pan and transfer to a plate.
TO ASSEMBLE: subheading: TO ASSEMBLE:
In the large nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the shrimp patties and cook until golden brown and crispy, about 3 minutes on each side.
Spread your desired amount of the remaining spicy mayo on the bottom half of the toasted buns. Top each with a shrimp patty, iceberg lettuce and the top bun. Serve immediately.