Thai Shrimp Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 1/2 pds larged shrimp, peeled
2 large garlic cloves, minced
 2 tbsp fresh minced ginger
1 jalapino pepper, seeded and minced
1/4 cup + 2 tbsp minced cilantro
1/4 cup + 1/4 cup thai peanut sauce
3 green onions ( 1 reserved) thinley sliced
1/4 cup dry bread crumbs
1 tsp. salt
2 tsp. fresh lime juice
2 tsp. vegetable oil
2 cups slaw mix
4 4" pita breads



In a food processor, blend 1/3 of the shrimp into a paste. Add the remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapino, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut saucem bread crumbs,and salt. Combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4" wide. Refridgerate. Wisk remaning peanut sauce with the lime juice and oil. Mix slaw with remaining onion and cilantro, toss with dressing. Refriderate. Heat a gas grill to high. Cook burgers for approx 2 minutes a side. (no more than 6 minutes) Grill pitas until spotty brown and warm.(approx 1 min) Split crosswise. Place a burger on each of the 4 pita halves. Top with slaw, then the remaining pita halves.