-
1
In a 3-quart saucepan, bring the water and shrimp boil to a boil over high heat.
-
2
Turn off the heat.
-
3
Add the shrimp and let stand until they are just pink, about 2 minutes.
-
4
Drain and run under cold water to stop the cooking.
-
5
Peel the shrimp (and devein them if you wish; see Notes: Deveining Shrimp, ) and chop coarsely.
-
6
You should have 1 3/4 cups chopped shrimp.
-
7
In a large bowl, mix the shrimp with the scallions, corn, parsley, ginger, and lemon zest.
-
8
Stir in the mayonnaise and bread crumbs and season with salt, black pepper, and pepper vinegar.
-
9
Add the egg and gently fold with a wooden spoon or rubber spatula until evenly distributed.
-
10
Form the shrimp mixture into 4 patties, each 3 1/2 inches in diameter.
-
11
Wrap the patties in plastic wrap and let stand in the refrigerator for 30 minutes.
-
12
Remove the burgers from the refrigerator and unwrap.
-
13
Place the oil in a 1/2-inch skillet and heat over high heat.
-
14
When it shimmers, add the burgers and saute until both sides are gently browned, about 3 minutes per side.
-
15
Drain on a dinner plate lined with a paper towel.
-
16
Serve on toasted hamburger buns with lettuce, tomato.
