Shrimp and Avocado Rolls

Shrimp and Avocado Rolls

Tender poached shrimp and chunks of avocado get tossed with a zesty lemon-mayo dressing in this casual, West Coast spin on traditional — and splurgier — lobster rolls. Warm, buttery brioche buns and crisp lettuce provide a satisfying textural contrast to the rich and creamy filling. The shrimp salad comes together quickly and can be made ahead of time, making these perfect for relaxed entertaining or meal prep.

Yield: 4 to 6 servings

1 pound peeled, deveined large shrimp

Salt

2 lemons

¼ cup mayonnaise

¼ teaspoon Sriracha or hot sauce

Black pepper

2 ripe avocados

2 tablespoons unsalted butter

4 to 6 split-top brioche hot dog buns

6 leaves of tender lettuce, such as butter or green leaf

Small handful of chives, sliced

Potato chips (optional), for serving

Place shrimp in a medium pot and cover with 2 inches of water and a generous handful of salt. Cut one lemon in half, squeeze the juice from both halves into the pot and throw the peels in as well. Bring to a simmer over medium-high heat and cook until shrimp are just cooked through, about 8 minutes. Pour into a colander, rinse with cold water, then drain well. 

Meanwhile, finely grate the zest of the second lemon into a medium bowl. Cut the lemon in half and squeeze in the juice from one half. Cut remaining lemon half into wedges. Whisk in mayonnaise, Sriracha, salt and pepper to taste.

Cut each shrimp into 2 or 3 pieces and add to the bowl. Cut avocado into similarly sized pieces and gently stir together until evenly coated in the dressing. (The shrimp salad can be used right away, or refrigerated for up to 1 day.)

Melt 1 tablespoon butter in a medium skillet over medium heat. When foaming subsides, add the buns and toast the two outer sides until golden, adding remaining butter halfway through, about 2 minutes per side. 

Transfer the buns to plates and lay a lettuce leaf across the bottoms, then divide the shrimp salad among the buns. Sprinkle with chives and crack more black pepper over each roll. Serve with lemon wedges and, if desired, potato chips.

TIP: Super easy to make and delicious. Worked great for a weeknight meal. Made the salad ahead and let it sit in the refrigerator for a couple hours - then when it was time only had to toast up the buns! Would also serve this on a great big lettuce leaf without the bread for a quick lunch.

 One note of caution: watch the poach time. I kept waiting for a simmer that never came, but luckily I took a test taste in the nick of time.