Burger:
1 pound large shrimp, peeled and deveined
¼ cup green onions, chopped
½ jalapeno, chopped
¼ cup cilantro, chopped
1 celery stalk, chopped fine
1 lemon, zested and juiced
1 egg, beaten
¼ cup almond flour
½ teaspoon salt and pepper
½ teaspoon smoked paprika
½ teaspoon cumin
Guacamole aioli:
2 ripe avocados, mashed
½ cup cherry tomatoes, chopped
¼ cup cottage cheese
½ teaspoon each of cumin, smoked paprika, cayenne
Salt and pepper to taste
Mix well. Top burgers with aioli.
Directions:
Chop shrimp and veggies finely and place in bowl.
Zest and juice lemon. Reserve one tablespoon of lemon juice for the guacamole aioli. Add zest and the remaining lemon juice.
Add remaining ingredients in a bowl and stir tenderly to incorporate well.
Make 4 patties and place on a cookie sheet covered with parchment paper. Alternatively, make 10 slider patties for appetizers.
Bake at 400 degrees for 20 minutes.
Serve on butter lettuce, tortilla, or bun. Add red onion if desired.
Make sure to not over bake these burgers! You want the shrimp just done to keep them tender and sweet.
