Recipe: Edisto Beach Cafe Shrimpburgers with Caramelized Onions

EDISTO BEACH CAFE SHRIMPBURGERS

1/4 cup clarified butter (use 1 stick unsalted)
1 pound shell-on jumbo shrimp (16-count)
1/4 cup olive oil
1 Vidalia onion, thinly sliced
Salt and freshly ground pepper (to taste)
3 hamburger buns
Lemon wedges, optional

To clarify butter, melt stick of butter in a saucepan over very low heat. A white foam will form. Skim this off with a spoon. Remove pan from heat and let cool for 3 minutes. Strain butter through cheesecloth or a fine sieve into a bowl. The liquid in the bowl will be the clarified butter, enough for about three sandwiches. (May refrigerate for up to three weeks.)

Butterfly shrimp by slicing them lengthwise almost all the way through, but leave the shells on.

Heat olive oil and clarified butter in large, heavy skillet over medium heat. Add onion and salt and pepper to taste and cook, stirring, until onion softens and turns golden brown (10 to 15 minutes). Use a slotted spoon or fork to transfer the onion to a large bowl.

Turn heat under skillet to high. Add shrimp and cook for 2 minutes on each side. Remove shrimp from the pan.

Let shrimp cool slightly and then remove shells, adding peeled shrimp to bowl with cooked onion. Mix together.

TO SERVE:
Put about 5 shrimp on each bun with an equal amount of caramelized onion, and serve hot, with a squeeze of lemon, if desired.

Makes 3 servings
From Edisto Beach Cafe, Edisto Island
Source: Roadfood Sandwiches by Jane and Michael Stern