Perfect for March Madness Game Watching, these Shrimp Sliders are filled with fresh shrimp, lemon, panko bread crumbs, and Old Bay spice on slider brioche buns with Aioli sauce. We served them up with a side of oven-roasted duck fat potatoes.

5 tablespoons unsalted butter, divided
1 pound peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided
1 large egg
¾ cup panko bread crumbs
¼ cup finely chopped scallions
1 ¼ teaspoons kosher salt
½ teaspoon Old Bay Seasoning
½ teaspoon lemon zest,
1 tablespoon fresh lemon juice
½ cup Aioli Sauce (recipe follows)
1 tablespoon whole-grain mustard
12 Slider buns, split and toasted
12 small lettuce leaves
12 small Roma tomato slices

Place 3 tablespoons butter in a small sauce pan and melt. Remove from the heat and cool to room temperature. Add the melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together. Add to a large mixing bowl and gently stir into the shrimp mixture the panko, scallions, salt, Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp. Shape mixture into 12 slider patties. Transfer patties to a parchment paper–lined baking sheet. Cover and refrigerate until firm, about 45-60 minutes.
Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 3 to 5 minutes per side. Spread the aioli evenly on cut sides of the toasted buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, then top with the bun halves.

Quick Aioli Sauce
2 garlic cloves, finely chopped
¼ teaspoon kosher salt
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper

Mix the garlic and salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper to taste. Aioli can be made 1 day ahead. Keep covered and chilled.