Shrimp Avocado Roll
| Serves | 1 |
|---|---|
| Ingredients | Bread, Seafood |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
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.
Ingredients
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
Steps
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