- 4
Ingredients
- 1 1/2 pounds extra-large shrimp, peeled, deveined, and patted dry
- 1/4 cup mayonnaise
- 2 scallions, minced
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated fresh lemon zest
- Pinch cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 slice hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs
Preparation
Step 1
Combine the mayonnaise, scallions, parsley, lemon zest, cayenne, salt, and pepper in a large bowl until uniform, then gently fold into the processed shrimp until just combined. Sprinkle the bread crumbs over the mixture and gently fold until incorporated.
Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes, or up to 3 hours.
Open the bottom grill vents completely. Light a large chimney starter three-quarters full with charcoal briquettes (75 briquettes; 4 1/2 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Turn all the burners to medium-high. (Adjust the burners as needed to maintain a medium-hot fire).
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