Bay Shrimp and California Avocado Roll
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Ingredients
Serves:
1
| 1 | rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter | |
| 4 | oz. | jumbo Maine shrimp, cooked and chilled |
| 1 1/2 | Tbsp. | Lemon Aioli (recipe follows) |
| 1/2 | Fresh California Avocado*, peeled, pitted and mashed | |
| 1/2 | tsp. | chives, sliced |
| Lemon Aioli (Yield: 1/2 cup) | ||
| 4 | oz. | mayonnaise |
| 1 1/2 | Tbsp. | lemon juice |
| 1 | Tbsp. | cilantro, chopped |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Lemon Aioli:
- Whisk all ingredients together.
Assemble:
- Mix the shrimp with the 1 ½ Tbsp. of lemon aioli. Place the mixture on the toasted bun. Top with avocado and garnish with the sliced chives.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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