Shrimp Burgers With Mango Avocado Salsa

For the Shrimp Burgers:

• 2 lbs shrimp, 15-20ct
• 2 garlic cloves
• 2/3 c panko breadcrumbs
• 3 scallions
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp all spice
• 1/3 c unsweetened coconut shavings
• Lemon, zest
• 2 eggs
• Avocado oil for searing
• Primal Kitchen Chipotle Lime Mayonnaise
• Brioche Buns

For the Mango Salsa:

• 1 mango
• 1 avocado
• 1/2 c cherry tomatoes
• 1/4 c red onion
• 1/2 c cilantro
• 2 tsp jalapeño
• Lime
• Salt and Pepper

Divide the shrimp in half. Using a sharp knife, coarsely chop half the shrimp into 1/2 chunks. Combine the second half into a food processor with the fresh garlic and puree into a smooth paste.

In a large bowl, mix together the pureed shrimp with the chopped shrimp, scallions, salt, garlic powder, all spice, unsweetened coconut shavings, lemon zest and whisked eggs.

Line a baking sheet with parchment paper.

Lightly oil your hands with avocado oil to keep the shrimp mixture from sticking to your skin and create patties with about ½ cup shrimp mixture, gently packing and forming into thick disks. Arrange on the parchment lined baking sheet.

Chill for 30 minutes.

For the Mango Salsa, combine all ingredients and chill until ready to serve.

When ready to cook, heat avocado oil in a medium fry pan and sear patties over medium heat for about 4 minutes on each side or until cooked through.

Serve with Primal Kitchen Chipotle Lime Mayonnaise, Mango Avocado Salsa and Brioche Buns.

Recipe developed by Chef Anna Rossi @annarossiofficial