California Avocado season has ended.

Bay Shrimp and California Avocado Roll

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Bay Shrimp and California Avocado Roll



Serves: 1

1 rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter
4 oz. jumbo Maine shrimp, cooked and chilled
1 1/2 Tbsp. Lemon Aioli (recipe follows)
1/2 Fresh California Avocado*, peeled, pitted and mashed
1/2 tsp. chives, sliced
As needed Lemon Aioli (Yield: 1/2 cup)
4 oz. mayonnaise
1 1/2 Tbsp. lemon juice
1 Tbsp. cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Lemon Aioli:

  1. Whisk all ingredients together.


  1. 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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Rowan MacNevin, Woodhouse Fish Company, San Francisco CA


(1 Ratings)