Remove biscuit dough from package and bake as recommended on package. If using crescent rolls, roll out dough and seal up the seams. Use a round biscuit cutter to cut into rounds. Bake as recommended on package. Remove from oven and set aside. To prepare aioli, combine all the ingredients in a small bowl. Mix thoroughly and refrigerate until ready for topping burgers. In a large skillet on medium high heat, combine the butter, garlic, parsley, vermouth, yellow onion, then cook until onions are tender. Add shrimp and lemon juice, then cook until the shrimp has turned color and is cooked through. Remove from heat and allow to cool a bit. In a large bowl, add shrimp mixture, eggs and 1 cup of cracker crumbs. Mix with a fork to combine thoroughly. Combine the remaining cracker crumbs with the panko breadcrumbs and pour into shallow bowl. Form the shrimp scampi patties into three inch round discs. Coat each patty in the cracker and panko mixture. Continue with the remaining shrimp mixture. Heat the canola oil to medium high heat in a large skillet. Fry the patties until both sides are a crispy, golden brown. Remove from skillet and set aside on a paper towel lined plate. Split each biscuit in half to become the top and bottom buns. Top each crispy shrimp scampi burger with the lemon garlic aioli and serve with a mixed greens salad.