Your Life A to Z Recipe: Thursday, January 8th, 2014: Shrimp Sliders by Barbara Fenzl

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Shrimp Sliders
Makes 12

1 pound jumbo shrimp (21 – 25)
2 teaspoons grated lemon zest
1 teaspoon lemon juice
¼ cup finely chopped green onion
2 tablespoons mayonnaise
1/8 teaspoon cayenne or sriracha sauce
Salt and pepper
    ½ cup mayonnaise
    1 chipotle chile in adobe sauce
    ½ cup seeded and finely diced tomato
    ½ cup diced avocado,
   12 Hawaiian rolls or slider buns
   2 tablespoons melted butter
   1 tablespoon olive or vegetable oil

    Sliders:  Peel the shrimp and pat them very dry.  Put them in a food processor and pulse just 6 to 7 times.  Transfer shrimp to a large bowl and add remaining slider ingredients.  Form the mixture into 12 patties, about 2 inches in diameter.  Put them on a plate and refrigerate them for at least 15 minutes and up to a few hours.

    Sauce:  Put mayonnaise in a medium bowl.  Place a strainer with the chile in it over the bowl; press with the back of a spoon or spatula until you have about a tablespoon of chipotle chile puree.  Mix it into the mayonnaise and add the tomato and avocado.

    Preheat broiler.  Cut the buns in half and brush the cut sides with melted butter.  Broil until golden brown; keep warm.

    Heat the oil in a large frying pan.  Add the shrimp patties and cook until pink, about 1 to 2 minutes per side.  Spread some of the sauce on the bottom of each toasted bun, place a patty on top.  Sprinkle a few microgreens on top of the patty and cover with the top of the bun; serve immediately.