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1 slice high-quality whole-wheat sandwich bread, torn into 1 inch pieces
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined (I used 51-60 shrimp…way cheaper, and the burgers were still very tasty)
3 tablespoons light mayonnaise
2 scallions, sliced thin
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
Pinch cayenne pepper
2 teaspoons canola oil (um, or butter)
Lemon wedges (for serving)
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1st Keep
 Olechoski
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