Shrimp Burger

1 lb Fresh Gulf of Mexico shrimp

¼ cup mayonnaise

2 tbl sliced green onion

2 tbl fresh parsley chopped

1 lemon, juiced

1 Tbl Maceo Seafood Seasoning

¾ cup Maceo’s Seasoned Breadcrumbs

Clean and pat dry the fresh shrimp and set aside. In a small bowl, combine dry ingredients (breadcrumbs and seasoning). In a separate, larger bowl, combine the remaining ingredients except for the shrimp.  Place half of the raw shrimp into a food processor and pulse-blend until small chunks and add to wet bowl. Take the remaining shrimp and pulse about 4 times, until the shrimp have been chopped up, but not pureed. Add to the liquid bowl. Pour in the dry ingredients to the wet bowl and mix well. Shape into balls, and form patties. Place on a non-stick pan and cover with wax paper or saran wrap and chill in refrigerator for 30 minutes.

In a fry pan, add enough cooking oil to a ½ inch depth. Heat to medium-high heat. When oil is shimmering, place patties into the pan and cook for about 3 minutes on each side, or until golden brown. Best consumed immediately on a sweet sourdough bun with Corvette Sauce, lettuce, tomato and pickle.