Recipe courtesy of Mastering the Art of Southern Cooking by Nathalie Dupree & Cynthia Graubart
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Chop cooked shrimp into 1/4-inch pieces (or to desired size) and set asisde.
Combine onion, 1 tablespoon of lemon juice, lemon rind, parsley, Creole seasoning, and mayonnaise in a large bowl. Toss in the shrimp and breadcrumbs and mix well. Season to taste with soalt and pepper. Stir in the egg. Mixture should still be loose.
Form mixture into 4 patties. Wrap patties in waxed papper or plastic wrap and refrigerate for 30 minutes or up to one day.
When ready to cook, heat oil in a large skillet over medium-high heat. Add the sliders and cook for 3 to 4 minutes until lightly browned. Turn over and cook for addtional 3 to 4 minutes.
Serve on buns with optional sauces.