Shrimp Avocado Roll

Menu Part: 
Cuisine Type: 

Rowan MacNiven
Woodhouse Fish Company
San Francisco

Woodhouse Fish Company menus a different take on that summer staple—the lobster roll—by filling the bun with shrimp instead. Sliced avocado and lemon aioli further differentiate the iconic sandwich.


Lemon Aioli
4 oz. mayonnaise
1 ½ tbsp. lemon juice
1 tbsp. chopped cilantro

Shrimp Roll
1 rustic hot dog-style bun, split and toasted
4 oz. jumbo shrimp, cooked and chilled
1½ tbsp. lemon aioli
½ fresh avocado, peeled, pitted and sliced or mashed
½ tsp. sliced chives


1. Prepare lemon aioli: in small bowl, whisk together mayonnaise, lemon juice and cilantro.
2. In medium bowl, combine shrimp with 1½ tbsp. lemon aioli. Fill toasted bun with shrimp. Top with avocado and sliced chives.

Photo courtesy of California Avocado Commission

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