Make the buns using Jasmine rice previously cooked and cooled. Beat the egg and mayonnaise until smooth and fold in the rice until well combined.

Line a large ramekin with plastic wrap and press in 1 cup of rice to mold. Carefully remove the rice bun and place on a plate lined with parchment paper. Repeat with the remaining rice to make four buns.

Place the rice buns in the freezer for one hour to harden.

In a large mixing bowl, combine the shrimp with minced garlic, oil, and paprika. Set aside in the refrigerator to briefly marinate.

Preheat the griddle to medium-high heat and start cooking the bacon.

When the bacon is about halfway cooked, oil the open space on your griddle and place the mostly frozen rice buns on the griddle. You want the rice buns to get a crispy exterior and become warm throughout. The rice bun is vulnerable to falling apart so cook for about five minutes before carefully flipping.

Cook the second side for three to five minutes or until the bun is warmed through and has a nice golden exterior. Set aside.

Finish cooking the bacon until done and set aside.

Using a spatula, spread any oils or bacon grease on the griddle into a thin layer and begin cooking the shrimp.

Cook the shrimp for about five to seven minutes until they are no longer translucent and done.

To assemble the Shrimp Burger on the Blackstone Griddle dish place the jasmine rice bun on a plate.

Layer on the bacon, sliced avocado, and Roma tomato. Divide the shrimp and pile them on the top.

Serve open-faced.