In a 3-quart saucepan, bring the water and shrimp ingredients to a boil over high heat. Turn off the heat. Add the shrimp and let stand until they are just pink, about 2 minutes. Drain and run under cold water to stop the cooking. Peel the shrimp and chop coarsely. You should have 1¾ cups chopped shrimp.

In a large bowl, mix the shrimp with the scallions, corn, parsley, ginger, and lemon zest. Stir in the mayonnaise and bread crumbs and season with salt, black pepper, and pepper vinegar. Add the egg and gently fold with a wooden spoon or rubber spatula until evenly distributed.

Form the shrimp mixture into 4 patties, each 3½ inches in diameter. Wrap the patties in plas­tic wrap and let stand in the refrigerator for 30 minutes.

Remove the burgers from the refrigerator and unwrap. Place the oil in a 12-inch skillet and heat over high heat. When it shimmers, add the burgers and sauce until both sides are gently browned, about 3 minutes per side. Drain on a dinner plate lined with a paper towel.Serve on toasted hamburger buns with lettuce, tomato, and tartar sauce.