Heat the oil in a large nonstick skillet over medium high heat. When hot, add the onions and garlic and sauté until the onions are just translucent, about four minutes. Add the red green and yellow peppers and the jalapeño and sauté for five more minutes. Remove pan from heat and transfer the vegetable mixture to a large plate and place in the refrigerator to cool. No need to wash the pan as you will use it for the Shrimp Burgers.

Put the thawed shrimp and salt and pepper in the bowl of a medium or large food processor and pulse until the shrimp are just chopped but not pureed or blended into a paste. Transfer the shrimp to the plate with the chilled vegetable mixture. Add the chives, parsley and thyme and fold the mixture together. Put the mixture back in the refrigerator for 15 minutes or up to one day so that it is easier to form into patties.

When ready to cook, form the mixture into 6 round patties (for the brioche buns) or into 6 rectangular patties if using French bread. Melt 4 tablespoons of the butter and brush it on the buns (or French bread). Broil the buns or bread for a few minutes until browned. Watch carefully so they don’t burn. Remove bread from oven, set aside, and turn the oven temperature to 350 degrees.

Over medium high heat, add the remaining 1 tablespoon of oil and 4 tablespoons of butter to the pan in which you sauteed the vegetables. When it is hot and bubbling, sauté the shrimp burgers for 5 to 6 minutes on it on a side until crispy and brown. The shrimp burgers should not be touching in the pan so they will get crispy and not steam. Do not overcook them as they will finish cooking in the oven. Remove the Shrimp Burgers from the heat and put the pan in the preheated oven for 5-6 minutes.

When the Shrimp Burgers are cooked, put them on the buns or bread and serve with the Lemon Caper Aioli.

Combine all ingredients in a medium serving bowl and refrigerate for 30 minutes so that flavors will blend.