1. In a food processor, pulse 1/2 cup shrimp, panko, mayonnaise, lime zest, 1 1/2 teaspoons lime juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne until shrimp are finely chopped, about 6 times. Add remaining shrimp and pulse until coarsely chopped, about 4 times.
2. Transfer mixture to a bowl, fold in half of scallions, and gently shape into four 3 1/4"-wide patties. Place on a large plate, cover, and refrigerate for 30 minutes.
3. In a medium bowl, whisk remaining 2 tablespoons lime juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Add mango, cucumber, Peppadews, and remaining scallions and toss to combine; set aside.
4. Heat grill to high, then clean and oil grates. Lightly brush patties all over with vegetable oil and grill until lightly browned and cooked through, about 5 minutes per side. To serve, spread more mayonnaise inside each roll and top with burgers and salsa.
Source: Hannaford fresh Magazine, July - August 2016