Bay Shrimp and California Avocado Roll

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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

Lemon Aioli:

  1. Whisk all ingredients together.


  1. 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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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