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BAY SHRIMP AND CALIFORNIA AVOCADO ROLL
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Author: Rowan MacNevin, Woodhouse Fish Company, San Francisco CA Recipe Provided By the California Avocado Commission, for foodservice use
rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter
jumbo Maine shrimp, cooked and chilled
Lemon Aioli (recipe follows)
Fresh California Avocado*, peeled, pitted and mashed
Lemon Aioli (Yield: 1/2 cup)
- Whisk all ingredients together.
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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