Shrimp Burgers With Sweet 'N' Spicy Tartar Sauce

• 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
• Vegetable cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)
• 4 Kaiser rolls with poppy seeds, split
• 4 Bibb lettuce leaves
• Garnish: grilled lemon halves

1. Peel shrimp; devein, if desired. Cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
3. 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. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u0b0 to 400u0b0 (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.
5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.
6. Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.

shrimp, vegetable cooking spray, egg, mayonnaise, lemon juice, salt, ground red pepper, celery, green onion, parsley, crackers, kaiser rolls, lemon halves

Taken from www.myrecipes.com/recipe/shrimp-burgers-with-sweet-n-spicy-tartar-sauce (may not work)