Aperol Spritz This recipe is from Katie Lee’s “Endless Summer Cookbook.”
Makes 6 to 8 servings
3 cups Prosecco
2 cups Aperol
Club soda
Orange slices for garnish
In a pitcher, combine Prosecco and Aperol. Top with club soda. Serve chilled over ice and garnish each drink with an orange slice. In a small bowl, whisk mayonnaise and Old Bay seasoning. Refrigerate until ready to serve.
Coarsely chop half the shrimp. Put remaining shrimp in a food processor and pulse until smooth. In a large bowl, combined chopped and pureed shrimp with egg, breadcrumbs, green onions, lemon juice, salt, pepper and garlic powder; mix well. Refrigerate 10 minutes, then shape into four patties. Place on a plate and refrigerate 10 minutes longer.
Heat oil in a large skillet over medium-high heat. Add patties and cook 3 to 4 minutes per side, until shrimp is opaque throughout. Spread buns with the mayo and add the burgers, topped with tomato, avocado and lettuce. Serve immediately.