Bay Shrimp and California Avocado Roll

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Serves: 1
  rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter
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)
oz.  mayonnaise
1 1/2  Tbsp.  lemon juice
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


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.

Rowan MacNevin

Rowan MacNevin, Woodhouse Fish Company, San Francisco CA

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