Chunky Shrimp Burger

1 slice hearty white sandwich bread, torn into large pieces
¼ cup Best Foods Mayonnaise
2 shallots, minced
2 tbsp minced fresh parsley
¼ tsp SIDS CRAZY LEMON
2 tsp grated lemon zest
1 tsp SIDS SALT & PEPPER to taste
Pinch cayenne pepper
750 g shrimp, peeled, deveined & patted dry
Rice bran oil

Pulse bread in food processor to coarse crumbs, about 10 pulses then transfer to small bowl. Do not clean food processor. Combine mayonnaise, shallots, parsley, SIDS CRAZY LEMON, lemon zest, SIDS SALT & PEPPER and cayenne in large bowl until uniform.
Pulse shrimp in now-empty food processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Add shrimp to mayonnaise mixture, and gently fold until just combined. Sprinkle bread crumbs over mixture, and gently fold until incorporated.
Scrape shrimp mixture onto small baking tray, divide into 4 equal portions, and loosely pack each into 2 cm-thick patty. Cover and refrigerate patties for at least 30 minutes or up to 3 hours.
For a Charcoal Grill:-- Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes. (4½ litres) When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill:-- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil cooking grate. Lightly brush tops of burgers with oil, lay them on grill, oiled side down, and lightly brush other side with oil. Cook burgers, without pressing on them, until lightly browned and cooked through, 10-14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent with aluminum foil, and let rest for 5 minutes before serving.