Southwest grilled shrimp burger topped with Cilantro slaw

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.


1/2 sm. head cabbage (finely sliced)
1/2 C. cilantro
2 Tbsp. lime juice
2 Tbsp. vinegar
3 Tbsp. vegetable oil
2 Tbsp. sugar
1/2 tsp. salt
2 ancho chille's
1 C. mayonaise
2 lbs. shrimp (shells and tails removed and de-veined.)
1 Clove of garlic
1 C. fresh bread crumbs. (3 slices white bread).
Vegetable oil for grill grate
6 Toasted hamburger buns



In large bowl add cabbage and roughly cut cilantro. In small bowl add lime juice , vinegar, vegetable oil, sugar, salt. Stir to desolve. Pour over Slaw; toss and refridgerate till ready for use, atleast 1hour before serving. Remove stem and seeds from chili and place on grill shiny side down for 1 to 2 minutes. Put chilli in bowl with hot water and cover to let soften for 5 minutes. Put chili into blender and puree. After chili has cooled add mayo. Blend and set in fridge untill ready to use. Dice shrimp and put into large bowl, add 1 clove of garlic diced or put thru press and 1 tsp of salt and 1 tbsp of the Ancho chilli mayo and bread crumbs, mix mixture, then remove 3/4 C. of mix and puree remainder in blender until smooth. Then re-add it back into shrimp mixture and mix well with wet hands. Shape into patties. Over glowing coals, oil grate well and cook patties ; 4 minutes on one side 2-3 minutes on other side. Place on toasted bun, top with slaw and ancho mayo spread on top bun. Serve