1 rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter

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4 oz. jumbo Maine shrimp, cooked and chilled

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1 1/2 Tbsp. Lemon Aioli (recipe follows)

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1/2 Fresh California Avocado*, peeled, pitted and mashed

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1/2 tsp. chives, sliced

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4 oz. mayonnaise

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1 1/2 Tbsp. lemon juice

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1 Tbsp. cilantro, chopped

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.