Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This shrimp, crab & sausage alternative burger gives you a burst of flavors from the gulf coast with a surprise element of flavor from the sausage that you are not expecting. Living on the Texas coast, seafood is a huge part of our weekly diet.Every bite is bursting with surprise flavors and the last is just as satisfying as the first. You will want to make it over and over.


2 large shallots
2 cloves garlic
1 tablespoon Colavita Extra Virgin Olive Oil
2 large limes, zested & juiced
1/4 cup loosely packedfresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons tabasco chipotle sauce
3/4 cup Hellman’s mayonnaise
1 large avocado, peeled pitted

1 pound small fresh american shrimp, peeled & deveined
1 pound Medium fresh american shrimp, peeled & deveined
1 pound fresh lump crab meat, picked for shells
1/2 pound Johnsonville Mild Italian Sausage
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1 small yellow onion, finely diced
1/3 cup celery, finely diced
6 cloves garlic, finely diced
1 large lemon, zested & juiced
1/3 cup fresh parsley, minced
1/8 teaspoon red pepper flakes
1 teaspoon cajun seasoning (Tony Chachere;s Original preferred)
salt & pepper to taste

2 sticks unsalted butter
1 cup Colavita Extra Virgin Olive Oil
1/2 cup fresh basil, thinly sliced
4 cloves fresh garlic
1/4 cup Sutter Home Sauvignon Blanc
dash red pepper flakes

6 individual french loaves (like used for Poor Boys) or 2 large french bread loaves cut in thirds.
2 large avocado’s sliced
Salt & Black pepper to taste
6 Boston Bibb Lettuce leaves, washed & dried

Oil or cooking spray for grill


To prepare AVOCADO AIOLI: In a food processor add the shallots, garlic, extra virgin olive oil, lime juice, parsley, salt & pepper & mince well. Add 1 avocado (pitted & peeled) & pulse to combine. Add the mayonnaise & chipotle sauce. Pulse to combine. Taste & adjust seasoning to taste. Chill until ready to serve.

To prepare patties, place the pound of small shrimp in a food processor & pulse until shrimp are completely gound up. Place in large bowl. Add the cut up shrimp, the sausage, bell peppers, onion, celery, garlic, lemon zest, lemon juice, minced parsley, red pepper flakes, cajun seasoning, salt & pepper. Stir gently to combine. Fold in lump crab meat gently as to not break up the crab. Divide mixture into 6. Form patties to fit bread by patting gently in your hands. Place on cookie sheet & chill until ready for grilling. Bring to room temperature as much as possible before grilling.

Prepare gas grill or charcoal grill to a medium high heat. When heat is hot enough, spray or wipe grill rack with oil.

To prepare basting butter: Place sauce pan on grill add butter & olive oil to pan. When butter and oil are heated add garlic, fresh basil, sauvignon blanc & a dash of red pepper flakes. Heat until blended and flavors have married. Brush french bread on both sides, cover and set aside until patties are cooked.

To Prepare Patties: Place patties on hot oiled grill over medium high heat. Baste with basting butter, close lid and cook for 5-7 minutes basting at least two more time during the process. Turn the pattie and repeat the process basting pattie at least 3 times and closing lid between basting. Cooking time may vary depending on thickness of your pattie.

To assemble: Spread both sides of toasted french bread generously with the Avocado Chipotle Aioli. Add the Sea & Shore burger to bottom half of french loaf. Top with 3 slices per burger of avocado., sprinkle with salt & pepper to taste. Top with top half of bread and enjoy!