For the mango slaw:

To a sterilized 2-cup jar, add ginger, allspice, cabbage, carrots and mango. Leave a ½ inch between the top of these ingredients and the rim of the jar.

Combine the vinegar, pepper sauce, water, salt and sugar in a small pot and bring to boil, stirring to dissolve the salt and sugar.

Remove from heat and pour into the jar while still warm, pressing the veggies and fruit down to remove any air.

Top with more brine until the veggies and fruit are totally immersed.

Marinate for at least 2 hours before use to infuse the flavor and soften the cabbage. Can be stored in the refrigerator for up to 2 to 3 weeks.

For the curry mayo:

To bloom the curry, bring a pot of water to a boil, then place a stainless bowl over the pot.

Add the Champagne vinegar, honey and lemon juice to a bowl.

Once the mixture heats up, whisk in the curry powder until it forms into a paste. Remove from the heat and let cool.

Add the cooled curry mixture to the mayo and a little salt, to taste.

Refrigerate until ready to use. Can be stored in the refrigerator for up to 2 to 3 weeks.

For the shrimp patties:

Coarsely chop half of the shrimp.

Put the remaining shrimp in a food processor and pulse until smooth.

Combine both halves of the shrimp in a large bowl with the rest of the ingredients and mix until well-combined.

Refrigerate for 10 minutes, then form into 4 patties and refrigerate for 10 more minutes.

Heat oilin a large cast-iron skillet over medium-high heat.

Cook the burgers, about 3 minutes per side.

To assemble:

Toast a Brioche bun in a pan with butter. Add curry mayo to both sides of the bun. Layer the bottom bun, Boston lettuce, shrimp patty, mango slaw, cilantro and, finally, the top bun. Enjoy!