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In a small saucepan over medium heat combine the brown sugar, chipotle, adobo sauce, water, lime juice, oil and salt.
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Bring to a boil, reduce heat and simmer for 2 minutes.
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Cool mixture and transfer to a plastic bag.
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Add shrimp to the marinade and refrigerate for at least two hours.
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Put the cilantro and garlic in food processor and pulse until well combined.
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Add yogurt, lime peel and salt and pulse again until well combined.
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In a large skillet melt the butter.
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Add 2 tablespoons of the marinade and the shrimp.
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Cook shrimp for 5 minutes or until opaque. Keep warm.
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Prepare the Tyson Ball Park Patties according to instructions and season with salt and pepper.
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Toast the hamburger buns.
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Place a lettuce leave on the bottom bun, follow with a hamburger patty, top with 4 or 5 chipotle shrimp, drizzle with the cilantro mayo and top off with a couple of slices of avocado.