Spicy TEX-MEX Shrimp Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Vegetable oil for the grill
3 fresh jalapenos
1 2/3 lbs. Texas Gulf Shrimp, peeled & deveined
1/4 bunch cilantro
juice of 1 lime
2 tsp. Seafood garlic & herb seasoning
1 med. tomato chopped
1/2 sweet onion chopped
1 serrano pepper chopped
1/4 bunch of cilantro, chopped
3 avacados
1 lime, cut in half
1 tsp. chili powder
1 14 oz. can black beans, partially drained
1 tsp. cumin
6 kaiser rolls
1 garlic clove cut in half



Oil grill. Grill 3 jalapenos blistering-peel,seed,chop. Place in food processor. Add shrimp, cilantro, lime juice, and seafood seasoning. Pulse mixture until ground & incorporated, set aside. Mix chopped tomato, sweet onion,serrano pepper, and cilantro, set aside. Cut the 3 avacados in half, remove pits, and scoop out. Grill avacado halves, 4 min. ea side, remove. Squeeze lime over avacados & sprinkle chili powder. Place beans in pot and warm through, mash with potato masher, add cumin and tomato mixture, stir, keep warm. Form shrimp into patties,1/2 in.thick & as wide as roll. Grill 4 min ea. side. While grilling cut Kaiser rolls in half, grill 3 min-toasty, remove & rub garlic on toasted buns. Remove shrimp patties. Assemble-spread black bean mix on bottom bun, patty, 3 slices avacado, then the top bun.