Bay Shrimp and Avocado Roll
Woodhouse Fish Company
Lobster rolls are a summer mainstay along the New England coast, but out in California, the Woodhouse Fish Company fills theirs with shrimp instead. Crab also works well. Lemon aioli and locally grown avocados accentuate this West Coast version
1 top-split rustic hot dog bun, toasted with clarified butter
4 oz. mayonnaise
½ tbsp. lemon juice
1 tbsp. chopped cilantro
4 oz. jumbo shrimp, cooked and chilled
½ avocado, peeled, pitted and sliced
½ tsp. sliced fresh chives
1. In bowl, whisk mayonnaise with lemon juice and cilantro for aioli. Remove 1½ tablspoons aioli and mix with shrimp.
2. To assemble sandwich, layer shrimp, avocado slices and chives in toasted bun.
Photo courtesy of California Avocado Commission