2 Roughly chop the other half of the shrimps and add to the paste.

3 Then, add the chopped parsley, paprika, chopped chilli, zest and juice of a small lime and seasoning. Mix well and divide into 4 equal portions.

4 Place a 90 mm pastry ring on top of a small piece of parchment paper, then fill the ring with one portion of the mix, press with the back of the spoon in order to create a patty shape, then remove the ring and repeat for the other three.

5 Put a large frying pan (skillet) on a medium heat, pour the oil and carefully place the patties one at the time before peeling off the parchment. Cook about 3 minutes on each side.

6 Meanwhile, in a separate bowl, mix the mayonnaise with ketchup, BBQ sauce and the whisky. Then add the finely shredded Romaine lettuce and mix until even coated.

7 Toast the buns, then place some of the dressed lettuce on the bottom, then place the patty, topped with another layer of the lettuce before the top bun. Serve immediately.