Mexican Shrimp Roll w/Avocado Mayo

This recipe is a twist on the concept of a classic New England Lobster Roll. Using Mexican-inspired ingredients, we combined juicy, pan-seared, jumbo shrimp with avocado-cilantro mayonnaise, sliced jalapeño pepper and scallions and served it on a toasted hot dog bun with tortilla chips on the side.

Mexican Shrimp Roll w/Avocado Mayo

Prep Time: 15 minutes Cook Time: 5 minutes Yield: 4 servings

Ingredients:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice
1 clove garlic, very finely chopped
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
1 jalapeño pepper, seeded and thinly sliced
2 scallions, sliced
Cilantro leaves (optional)
4 hot dog buns, lightly toasted
For the avocado-cilantro mayonnaise:
1 ripe Hass avocado, mashed
1 small clove garlic, very finely chopped
1-1/2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons fresh cilantro, chopped

Preparation:
Combine the shrimp, olive oil, lime juice, garlic, cumin, a pinch of salt and a little black pepper in a bowl. Toss the mixture to coat the shrimp and set aside while you prepare the other ingredients.

Make the avocado-cilantro mayonnaise by combining the avocado, garlic, lime juice and mayonnaise in a bowl. Mash with a fork until the mixture is creamy and smooth. Season to taste with salt and pepper, then stir in the cilantro. Set aside.

Heat a heavy skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 1 minute per side. Transfer to a cutting board, allow to cool for 5 minutes, then chop into 3/4-inch pieces.

Spread a portion of the avocado mayo on each hot dog bun. Add shrimp, then top with scallions, jalapeño and a few cilantro leaves if desired.

Serve with tortilla chips on the side.

Filed under: Sandwiches, avocados, jalapeños, shrimp

SOURCE: MyGourmetConnection.com
https://www.mygourmetconnection.com/recipes/mexican-shrimp-roll-avocado-mayo.php