Avocado Shrimp Rolls

Yesterday, my husband and I were talking to friends about a business trip he took to Texas. The conversation reminded me of a dish he ate at a local seafood restaurant during that trip; a beautiful spicy avocado shrimp cocktail. Then I thought of a delicious New England style shrimp roll we ate during a weekend getaway. From there, my brain married the two and this dish was born.

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The dish starts with two chopped avocados. In this instance you want avocados that are ripe, but still firm. No need to be precise. A rustic rough chop is perfect.

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To the avocados, add the zest and juice of two limes. My husband was already saying how good it smelled at this point!

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Next, rough chop two pounds of cooked shrimp which have been chilled.

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Add the shrimp, one-quarter cup of mayonnaise, salt, cilantro and a dash of your favorite hot sauce to the avocados. My mayonnaise of choice is Veganaise Grape Seed Oil, but use whatever you have on hand.

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Gently mix well to combine.

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To cut the richness of the avocado shrimp roll, I decided to serve a quick and easy slaw with it. I totally cheated and used a bag of slaw mix instead of hand slicing everything. Add one-quarter cup of mayonnaise, one-quarter cup of honey serrano vinegar, salt and celery seeds. You could also use plain old white vinegar or apple cider vinegar as well. Toss well to combine.

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Spoon the avocado shrimp mixture into your favorite roll. The slaw and some pickled jalapeños are the perfect accompaniment to the avocado shrimp roll because the tang cuts the richness.

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About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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