Avocado-Shrimp Rolls

SUMMER LUNCHIN'
September 09, 2014

Ingredients

  • 1 small, ripe Florida avocado (or half a large)
  • ½ cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 small clove garlic, minced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lime juice, plus zest for garnish
  • Salt and freshly ground pepper
  • 1 pound peeled and deveined shrimp, cooked, chilled and coarsely chopped
  • 1 cup chopped frisée
  • 4 rolls, buttered and toasted
  • Purple cabbage and cilantro, for serving

Instructions

Serves 4

  1. Combine avocado flesh, buttermilk, mayonnaise, garlic, chives, and lime juice in a blender. Blend until smooth. Season dressing with salt and pepper.
  2. Combine shrimp and frisée in large bowl. Add enough dressing to thoroughly coat.
  3. Fill each bun with shrimp mixture, cabbage, and cilantro. Sprinkle with lime zest and serve.

*Notes: I recommend cooking the shrimp yourself over purchasing pre-cooked shrimp. A simple sauté in a little oil with salt and pepper will do just fine.

Ingredients

  • 1 small, ripe Florida avocado (or half a large)
  • ½ cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 small clove garlic, minced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lime juice, plus zest for garnish
  • Salt and freshly ground pepper
  • 1 pound peeled and deveined shrimp, cooked, chilled and coarsely chopped
  • 1 cup chopped frisée
  • 4 rolls, buttered and toasted
  • Purple cabbage and cilantro, for serving
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