Rock Shrimp and Avocado Lumpia

Rock Shrimp and Avocado Lumpia

From: Chef Kelly Degada, Pres a Vi, San Francisco. Yield: 24 servings.


½ cup olive oil

4 lb. peeled rock shrimp

to taste, salt and pepper

2 cups finely-chopped red bell pepper

1 cup finely chopped onion

2 tsp. hot red pepper sauce, such as Tabasco® or sriracha

¼ cup Dijon mustard

Register to view the full article

Register to view this article

Already a member? .