Ingredients

• 1/2 cup prepared fire-roasted corn kernels
• 1/2 cup Avocado From Mexico, diced
• 1/4 cup cherry tomatoes, quartered
• 2 tbsp olive oil
• 1 lb. raw shrimp, peeled & deveined
• 1 egg
• 1 tbsp chopped fresh garlic
• 1 tbsp smoked paprika
• 1 tbsp sea salt
• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 cup mayonnaise
• 2 tbsp lemon or orange juice
• 1/4 tsp kosher salt
• 4 burger buns, toasted
• 1/4 cup jalapeños, roughly chopped
• 1/4 cup red onion, small-diced
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 2/3 cup seasoned panko breadcrumbs
• 2 tbsp stone-ground mustard
• 1 tbsp dried basil
• 1 tbsp onion powder
• 1 tsp ground pepper
• 2 tbsp TABASCO® Original Red Sauce
• 1 tbsp olive oil
• 1/2 Avocado From Mexico
• 1 tbsp honey
• 1/2 tsp ground pepper

Instructions

1. Prepare the relish: In a medium bowl, add all ingredients and mix until well combined. Set aside.
2. Prepare the burgers: Preheat oven to 400°F. In a food processor, chop the shrimp into a fine paste. Add breadcrumbs, egg, mustard, garlic, basil, paprika, onion powder, salt, and pepper until combined. Add sour cream, TABASCO® Original Red Sauce, and lime juice and puree again until just combined. Form into 4 large patties. Heat olive oil in a large, cast-iron skillet over medium-high heat. Sauté burger patties until golden brown on each side, blotting gently with a paper towel to remove excess grease. Transfer to a parchment-lined baking sheet and cook in oven for 10 minutes or until thoroughly cooked.
3. Make the aioli: In a blender or food processor, combine the mayonnaise, avocado, lemon juice, honey, salt, and pepper.
4. Assemble the burgers: Place one shrimp burger on a of toasted burger bun bottom, add a generous scoop avocado relish and a drizzle of citrus avocado aioli. Top with other bun half and serve immediately.