R.O.D.-Thai Shrimp Burgers

Thai Shrimp Burgers recipe created by Suziannie, Bariatric Eating 1 1/2 pound fresh large shrimp, peeled 2 large garlic cloves, minced 1 jalapeno pepper seeded and minced 6 tbsp minced cilantro 3 green onions thinly sliced 1/2 cup Thai Peanut Sauce (recipe below) 1/4 cup dry bread crumbs Juice from 3 limes 1 tbsp vegetable oil 2 cups cabbage chopped for cole slaw In a food processor, blend 1/3 of the shrimp into a paste. Add the rest of the shrimp and pulse until finely chopped. Transfer to bowl and add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup sauce, bread crumbs. Combine well with a fork. Divide into four portions and press into burger shapes. Refridgerate. Whisk remaining sauce with lime juice, onions, and oil. Mix in cabbage and toss to coat. Refrigerate. Cook burgers over grill on low to med heat until firm and cooked. Serve on a plate with the cabbage as a topper. Number of Servings: 8 wls servings - using the Peanut Sauce from the recipe below Per Serving: 187 Cal; 20 g Protein; 9 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 272 mg Sodium Thai Peanut Sauce 1/4 cup peanut butter (natural, no sugar added kind) 2 teaspoon soy sauce 1 tablespoon splenda 1 tablespoon fresh lemon or lime juice 1/4 cup coconut milk (lite is fine) 1/4 cup water red chili flake to taste 1 clove crushed garlic Dash sesame oil, optional Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken.