In a bowl, combine the shrimp, onions, bell peppers and celery with the beaten egg. Add 1 teaspoon of the Essence, the salt, cayenne, green onions, parsley and baking powder and mix well. Cover and refrigerate for 2 hours.

Remove the mixture from the refrigerator and form into 6 patties.

In a shallow bowl, combine the flour with the remaining teaspoon Essence. One at a time, dredge the patties on both sides to lightly coat with flour.

In a large, heavy skillet, heat the oil over medium-high heat. Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes. Drain on paper towels.

To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2 of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2. Serve hot.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 cup homemade or good quality store-bought mayonnaise

2 tablespoons chopped green onions (green part only)

2 tablespoons dill pickle relish

1 tablespoon chopped capers

1 tablespoon chopped fresh parsley leaves

2 teaspoons Dijon mustard

2 teaspoons minced garlic

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne

In a bowl, combine all the ingredients. Adjust seasoning to taste. Cover with plastic wrap and refrigerate for 1 hour before using. Serve chilled within 24 hours.

Yield: about 1 1/4 cups