Shrimp Burgers

Directions:

1 1/4 lb Medium Raw Shrimp (unpeeled)

Vegetable Cooking Spray

1 Large Egg (lightly beaten)

1 Tbsp Lowfat Mayonnaise

2 tsp Lemon Juice

1/2 tsp Salt

1/8 tsp Ground Red Pepper

3 Tbsp Celery (finely chopped)

2 Tbsp Green Onion (chopped)

1 Tbsp Parsley (chopped)

1 1/4 cups Cornbread Crackers (about 24 crushed)

4 Wheat Rolls

4 Bibb Lettuce Leaves

Sweet n' Spicy Tartar Sauce (see recipe)

Sweet n' Spicy Tartar Sauce:

1 cup Light Mayonnaise

2 Tbsp Fresh Parsley (chopped)

2 Tbsp Horseradish

1 1/2 tsp Cajun Seasoning

1 1/2 tsp Lemon Juice

1/4 tsp Paprika

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

Directions:

Peel shrimp; devein if desired. Cut each shrimp into thirds. Line a 15-x10-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 thick). Shape into 4 (4-inch wide, 1-inch thick) patties. Place patties on prepared pan. Cover and chill 1-24 hours. Transfer to freezer and chill an additional 30 minutes. Coat cold cooking grate of grill with cooking spray and place on grill. Preheat grill to 350F to 400F (medium-high heat). Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate. Turn burgers, and grill 4-5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp. Garnish with lettuce and tartar sauce on a toasted bun.

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