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Shrimp Mixture:
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1. Peel, devein, and chop up the shrimp (not too small, though).
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2. Line a baking sheet with aluminum foil and coat it with cooking spray.
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3. Stir together egg and next 8 ingredients: mayo through scallions. Fold in shrimp and cracker crumbs (mixture will be thick).
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4. Shape into 12 (2-inch-wide, 1/2-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. If grilling: transfer to freezer, and freeze for 30 minutes (this is so they hold their shape and don't fall apart during cooking).
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To Bake:
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Preheat oven to 375 degrees F. Place baking sheet with shrimp patties in the oven and bake for 10-12 minutes, or until firm and shrimp have turned pink.
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To Grill:
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Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
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To Pan-Fry:
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Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels.
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To Finish:
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Place shrimp patties on bottom halves of buns, top with tartar sauce, red onions, and 2 cucumber slices each.
