Ingredients

• 3 tablespoons olive oil mayonnaise
• 2 tablespoons sweet pickle relish
• 1 teaspoon low-sodium Old Bay seasoning
• 1 pound peeled and deveined raw medium shrimp
• 1 large egg, lightly beaten
• 3 cloves garlic, minced (about 1 Tbsp.)
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons unsalted butter
• 4 whole-grain English muffins or buns, lightly toasted
• 8 1/4-inch- thick tomato slices (about 6 oz.)
• 4 Bibb lettuce leaves

Preparation

1. Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl.

2. Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties.

3. Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side.

4. Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.