Shrimp and Pineapple Thingamabobs

Ingredients

• 1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
• 1 large egg
• ½ cup whole wheat panko breadcrumbs
• ¾ teaspoon paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 garlic clove, minced
• ½ medium shallot, finely chopped
• ¼ cup chopped red bell pepper
• Nonstick cooking spray
• ¼ DOLE® Pineapple, peeled, cored and sliced
• ½-inch-thick crosswise
• 8 large DOLE® Romaine leaves, trimmed
• 1 DOLE® Avocado, peeled, pitted and thinly sliced

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Pulse shrimp, egg, breadcrumbs, paprika, salt and black pepper in a food processor until almost smooth with some coarse pieces remaining, scraping down bowl occasionally; transfer to a large bowl and fold in garlic, shallot and bell pepper. Form shrimp mixture into 4 (¾-inch-thick) patties; spray both sides with nonstick cooking spray.
2. Place burgers on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°F, turning once.
3. Spray both sides of pineapple with nonstick cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
4. Lay 2 romaine leaves, side by side, on work surface with long ends facing you; place ¼ avocado, ¼ pineapple and 1 burger in center of leaves. Fold sides of leaves over filling; place, seam side down, on serving plate. Repeat with remaining leaves, avocado, pineapple and burgers to make 3 more burgers.