Shrimp Burger

Pat the shrimp and scallops with paper towel to remove excess moisture. Coarsely chop the shrimp and scallops. Place each in a separate container and place in the freezer for 10 to 15 minutes to get really cold, but not frozen.
In a food processor, combined one-third of the shrimp and all of the scallops. Add egg white and lime juice. Pulse until smooth and transfer to a large bowl. Add remaining coarsely chopped shrimp, frozen mozzarella cheese, bread crumbs, red onion, green onion, Thai sweet chili sauce, and cilantro. Season to taste with salt and freshly ground black pepper.
Mix thoroughly to combine. If the mixture is a little too wet, add a little extra bread crumbs to firm it up. Return shrimp burger mixture to the freezer to get nice and cold before forming the burgers. Divide the shrimp burger mixture into six 6-oz balls. (Moisten your hands with a little bit of cold water to keep it from sticking to your hands). Form into 1-inch thick uniformly shaped patties. Transfer to a plastic-lined baking sheet to allow to rest and firm. It is easier to cook shrimp burgers from a nearly frozen state than when they are thawed, so keep your burgers icy cold. Preheat grill to medium-high heat, approximately 400-500°F. Remove shrimp burgers from freezer and spray evenly on all sides with nonstick cooking spray.
On a well-seasoned grill place the burgers over direct heat. Grill for 4 to 6 minutes. Flip burgers. Note that if the burgers are stuck to the grill, have a sip of beer and wait an extra minute or two until the burger has cooked a little longer and it should be easier to turn.
Continue to cook burgers another 4 to 6 minutes, basting with a little Thai sweet chili sauce. Flip burgers one more time and baste with extra Thai sweet chili sauce.
To assemble burgers, lightly toast your buns. Place a large spoonful of Spicy Thai Slaw on the bun, top with burger, drizzle with a little extra Thai sweet chili sauce and server. If you like, garnish your shrimp burger with a grilled jumbo shrimp.