*If you need to make your own pork rind crumbs, pulse in food processor to course crumbs, about 7-10 pulses

Combine mayo, scallions, parsley, lemon zest, salt, pepper, and cayenne in a large bowl until smooth

Pulse shrimp in a food processor until some pieces are finely minced, and others are still larger, more coarsely chopped – about 7-8 pulses

Add shrimp to the mayo and gently fold until all the pieces are covered. Add the pork rind crumbs over top, and fold until just covered- you want it to be more of a coating around the burger

Divide the shrimp into 4 equal patties and place on a baking sheet lined with parchment and refrigerate for 1-3 hours

Heat a skillet (preferably cast iron) over medium high heat, add cooking oil of choice (I like avocado oil or ghee, as it has a higher heat point) and sear for 3-4 minutes per side, until the temp is 145 F.

Serve with tartar sauce, and garnish as desired