Ingredients
1 1/4 pounds peeled, deveined shrimp
1/3 cup coarsely chopped scallions (from 3)
2 tablespoons sliced hot cherry peppers (6 to 7 slices), plus more for serving
1/4 cup lightly packed fresh basil leaves, plus more for serving
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon onion powder
Pinch of cayenne pepper
2 tablespoons fresh lime juice
Vegetable oil, for brushing
4 soft brioche, potato, or sweet Hawaiian buns, split
Sliced heirloom or beefsteak tomatoes and butter lettuce leaves, for serving
Preparation
In a food processor, pulse one-third of shrimp into a smooth paste. Add remaining shrimp, scallions, cherry peppers, basil, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse a few times just until coarsely chopped and evenly combined.
Divide mixture into 4 portions; shape into patties slightly wider than buns and about 3/4 inch thick. Refrigerate on a parchment-lined plate until ready to grill or, loosely covered, up to 1 day.
Preheat grill to medium-high. In a small bowl, whisk together mayonnaise, paprika, onion powder, cayenne, and lime juice; season with salt and pepper. Brush grates and shrimp patties with oil.
Grill patties, flipping once, until just cooked through and charred in places, 3 to 4 minutes a side. Grill split sides of buns just until lightly toasted, about 1 minute.
Dress split sides of buns with spicy lime mayo; top with lettuce, tomatoes, patties, and more cherry peppers and basil. Serve immediately.
