Begin by peeling and deveining 1 pound of raw shrimp. Divide them into two portions: set aside 1/3 of the shrimp, finely chopping them for added texture later.

In the meantime, mince 2 garlic cloves, dice 1 red bell pepper, chop a handful of fresh parsley, zest 1 lemon, and slice green onions.

In a food processor, blend the reserved 2/3 of the shrimp with the minced garlic, 1 tablespoon of paprika, 1 tablespoon of Dijon mustard, 1 teaspoon of kosher salt, 1 tablespoon of seafood seasoning, and a pinch of cayenne pepper until smooth.

Transfer the shrimp mixture into a large bowl. Gently fold in the finely chopped shrimp, the remaining bell pepper, green onion whites, lemon zest, parsley, and 1/2 cup of panko breadcrumbs until everything is evenly distributed.

Divide the mixture into 6 equal portions and shape each portion into a patty, about 3/4 inch thick. Place the patties on a plate and refrigerate for at least 15 minutes.

Preheat your grill to 375°F. Lightly brush each patty with canola oil to prevent sticking. Grill the patties for 4-5 minutes on each side until cooked through.

While the patties are grilling, brush the cut sides of 6 brioche buns with butter. Place them on the grill for 1-2 minutes toasting until golden brown.

Spread a generous layer of a creamy yogurt-mustard sauce on each toasted bun. Add a grilled shrimp patty on top, followed by layers of crisp butter lettuce, tomato slices, and optional avocado.