Shrimp Burgers:
Add 3 tablespoons of melted butter, half of the shrimp, and egg in a bowl of a food processor. Pulse until finely chopped and the mixture starts to clump together, about 10-12 times.
Transfer the mixture to a large bowl. Add panko, scallions, salt, Old Bay, lemon zest, lemon juice, and the remaining 1/2-inch pieces of shrimp; gently combine. Shape the mixture into 4 (3 ½ -inch) patties. Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.
Melt the remaining 2 tablespoons of butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 4-5 minutes per side.
To assemble the burgers, spread the mayonnaise mixture evenly on the cut sides of both buns. Add the shrimp patties and finish with the toppings of your choice. Serve immediately. Enjoy!
Mustard Sauce:
In a small bowl, stir together mayonnaise, mustard, hot sauce, lemon juice, salt, and Old Bay. Refrigerate until ready to use.
Shoestring Fries:
Wash and peel potatoes; remove any dark spots. Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks. Place sliced potatoes in a large bowl of ice water and chill 10 minutes
Meanwhile, place oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. The dryer the potatoes, the less excess splattering there will be.
Once oil is 350º F., place dried potatoes (working in batches- if necessary) in the oil and stir to separate them. Adjust temperature to keep it as close to 350º F. as possible.
Fry 2½ – 3½ minutes or until golden brown. Watch closely and stir often.
Transfer cooked potatoes with a slotted spoon to a paper-towel lined plate. Season with salt and black pepper, and garnish with fresh parsley.
