MEXICAN SHRIMP "BURGERS"

Mexican Shrimp

Provided by Marcela Valladolid

Time 28m

Yield 6 servings

Number Of Ingredients 19

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1 pound medium shrimp, shelled and deveined
1 egg
2 tablespoons chopped cilantro leaves
1 garlic clove, peeled
3/4 cup plain bread crumbs, plus more as needed
1 poblano chile, roasted, peeled, stemmed, seeded, and diced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 Hass avocado, halved, pitted, and peeled
1/4 cup mayonnaise
1 tablespoon fresh lime juice
2 medium garlic cloves, peeled
1 serrano chile, stemmed, halved and seeded
2 tablespoons chopped cilantro leaves
Sea salt and freshly ground black pepper
6 hamburger buns, split in half
3 medium tomatoes, sliced
6 lettuce leaves or a mixture of baby lettuce leaves

Steps:

In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.