Red’s “Big Easy” Shrimp Remoulade Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 ½ lb fresh shrimp 10-15 count divided
2 tbls lemon pepper
2 tsp season salt
¼ cup Sutter Home Zinfandel wine
1 egg beaten
2 lbs Ground Chuck 80/20
1 tbls More Spice Seasoning
3 tbls softened butter
1 ½ tsp minced fresh garlic
6 country potato buns
2 tbls vegetable oil
6 slices provolone cheese
4 tbls mayonaise
½ red onion sliced
4 tbls Remoulade Sauce
6 romaine lettuce leafs
1-2 large tomatoes sliced



Reserve 12 shrimp and set aside. Dice remaining shrimp into ¼ inch pieces. In a large mixing bowl combine shrimp, lemon pepper, season salt, wine, egg and ground chuck. Form into six 1/3 lb patties approximately ¾ inch thick. Sprinkle reserved shrimp with  More Spice Seasoning evenly on both sides. Combine softened butter with minced garlic. Separate potato buns, spread both sides of buns with garlic butter. Put buns back together and cover with a cloth, set aside. Heat grill to medium high. Grease grill grates with oil. Grill burgers 5 minutes on each side over medium high heat or until internal temperature of 160 degrees is reached. Place one cheese slice per burger on the patties just before removing from grill. Remove patties from grill and cover, let stand for 5 minutes. Grill remaining seasoned shrimp for 3 minutes on each side or until done. Meanwhile, grill buns approximately one minute until lightly toasted. Spread 1 tsp mayonnaise on each bun half. Place patty with cheese on bottom bun, layer with two rings of onion, top with two shrimp cut in half lengthwise, 2 tsp of remoulade sauce, one romaine lettuce leaf, slice of tomato and bun top. Enjoy!