Recently I got back from vacation in Block Island, a small island off the coast of Rhode Island known for their lobster rolls. I craved one when I got home, but didn't have any lobster meat. I did, however, have jumbo shrimp in my freezer.
So I sautéed eight shrimp in a little extra-virgin olive oil and garlic, added some fresh lemon juice, lots of chopped parsley, half an avocado, celery, scallions and some sweet cherry tomatoes. Then I chilled the mix and seasoned with salt and pepper.
This result? Heaven in every bite … better than any lobster roll I ever had! The best part is that this recipe is easy and can be made in minutes.
Avocado Shrimp Rolls
Makes 2 rolls