SHRIMP ‘N CHIPS BURGERS WITH GREMOLATA MAYONNAISE ON ONION ROLLS
6 tablespoons fresh basil leaves, coarsely chopped
6 tablespoons fresh parsley leaves, coarsely chopped
2 cloves garlic; peeled and cut into quarters
1 medium-size, fresh lemon, divided use – 2 teaspoons grated lemon rind used in Gremolata Mayonnaise and 2 tablespoons lemon juice used in burger patties
1/3 cup mayonnaise
SHRIMP ‘N CHIPS BURGERS:
1-1/2 lbs. fresh or fresh-frozen peeled and cleaned shrimp
1 beaten egg
2-1/2 cups Kettle Krinkle Cut Lightly Salted chips crushed to 2 cups crumbs
3/4 teaspoon lemon pepper
1 teaspoon Old Bay Seasoning
2 tablespoons fresh-squeezed lemon juice (from lemon listed above)
1/4 cup minced sweet onion
Non-stick cooking spray
2 tablespoons Colavita Extra Virgin Olive OIl
6 leaves green leaf lettuce, washed adn patted dry
6 slices (1/4-inch wide) fresh, ripe tomato
6 slices (1/4-inch wide) green bell pepper rings
6 good quality onon sandwich rolls, split
First prepare Gremolata by combining basil, parsley garlic and lemon rind in bowl of small food processor. Process for 30 seconds; scrape down bowl and process again. Repeat procedure once more and stir in mayonnaise. Cover and refrigerate.
Remove tails from shrimp and chop (medium) on a cutting board; place in large mixing bowl and add egg, crushed potato chips, lemon pepper, Old Bay Seasoning, lemon juice and onion; toss to mix well. Divide into 6 equal portions and form each portion into a round patty to fit onion rolls.
Brush clean gas grill rack wtih olive oil and heat to medium. Spray one side of burgers with non-stick cooking spray. Place, sprayed0sides-down, on prepared grill rack over medium heat, about 4 inches from heat source. Spray the top halves of burgers with the non-sick cooking spray. Cook 5 minutes; turn tburgers and continue cooking for 5 minutes longer. During the last 4 to 5 minutes of cooking, place onion rolls, split-sides-down, around edgs of grill to toast.
To assemble burgers: Spread both sides of toasted rolls with the Gremolata Mayonnaise, using all. Place a lettuce leaf on each bottom half of rolls, followed by a shrimp burger, then a bell pepper ring and a tomato slice. Top with top half of roll, spread-sides- down and press gently. (May secure with long screwers if desired) Serve at once. Serves 6.