Shrimp Burgers With Chili Lime Sauce And Corn Salsa

• 1 lb of raw deviened shrimp 1/2-small diced other 1/2-smashed
• 1,1/2 bunch scallions small diced reserve 1/3c for sauce
• 1/3 c chopped parsley
• 3 egg yolks
• 1/3c worcestershire
• 1/8-1/4c mayonnaise
• 15 dashes tobasco
• juice of 2 lemons reserve 1/3 for sauce
• 2 cups panko bread crumb
• grilled corn salsa
• 4 ears of corn lightly brushed with oil and grill till golden brown, let cool and cut kernals off
• 6 plum tomatoes small diced
• 1 each red, orange and yellow bell pepper small diced
• 1-2 minced jalapeno(add to desired heat)
• 1 small diced red onion
• 1 bunch basil julienned
• marinade for salsa
• juice of limes
• 1/4cup red wine vinegar
• 2 tbsp water
• 1/2 cup olive oil
• 1/2 tsp salt
• 1 tsp mexican chili powder
• let salsa marinade 3 hrs or best over night to extract all the flavors

1. blend mayonnaise, worcestershire,tobasco,egg yolks and parsley.
2. slowly add wet mix to shrimp till you get a wet but tacky texture then shape into slider shape and pat in panko and set on wax paper lined tray. once done let set in fridge for at least 1/2hr then heat a non-stick skillet on medium heat with 2tbsp oive oil till hot then 4-5 at a time cook 2 minutes on each side or until golden brown and cooked through. once to desired color place on paper towels to drain off excess oil.
3. to make sauce:
4. mix 2 tbsp mexican chili powder
5. reserved scallion
6. reserved lemon juice
7. 3 tbsp mayonnaise

shrimp, scallions, parsley, egg yolks, worcestershire, mayonnaise, tobasco, bread, corn salsa, corn lightly brushed with oil, tomatoes, red, red onion, basil, marinade, red wine vinegar, water, olive oil, salt, chili powder, night

Taken from www.epicurious.com/recipes/member/views/shrimp-burgers-with-chili-lime-sauce-and-corn-salsa-50084256 (may not work)