Shrimp Burgers With Sweet 'n' Spicy Tartar Sauce

Ingredients

• 4  bibb lettuce leaves 
• 3 tablespoons celery finely chopped
• 1.3 cups cornbread crackers crushed ( 1 sleeve or 24 crackers)
• 1 large eggs lightly beaten
• 1 tablespoon parsley fresh chopped
• 2 tablespoons green onion chopped
• 0.1 teaspoon ground pepper red
• 1 halves garnish: grilled lemon 
• 2 teaspoons juice of lemon 
• 1 tablespoon mayonnaise 
• 1.3 pounds shrimp raw unpeeled ()
• 0.5 teaspoon salt 
• 4  kaiser rolls split with poppy seeds,
• 4 servings n' spicy tartar sauce sweet

Equipment

• frying pan
• grill
• aluminum foil
• spatula

Directions

1. Peel shrimp; devein, if desired.
2. Cut each shrimp into thirds.
3. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
4. Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties.
5. Place patties on prepared pan. Cover and chill 1 to 24 hours.
6. Transfer to freezer, and freeze 30 minutes.
7. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
8. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted.
9. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce.
10. Garnish, if desired.
11. Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.