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Shrimp and Avocado Roll

Photo: California Avocado Commisssion
From: Co-owner Rowan MacNiven, Woodhouse Fish Company, San Francisco. Yield: 1 serving.

1 rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter
4 oz. jumbo Maine shrimp, cooked and chilled
1½ Tbsp. lemon aioli (recipe follows)
½ fresh avocado, peeled, pitted
and mashed
½ tsp. chives, sliced

Lemon Aioli (yields ½ cup):
4 oz. mayonnaise
1½ Tbsp. lemon juice
1 Tbsp. cilantro, chopped

For lemon aioli: Whisk all ingredients together.

To assemble: Mix shrimp with the 1½ Tbsp. lemon aioli. Place the mixture on toasted bun. Top with avocado and garnish with sliced chives.

Note: Large avocados, about 8 oz., are recommended for this recipe.

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