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
Ingredients
ADVERTISEMENT
- 8 jumbo shrimp, peeled and deveined
- 1/2 avocado, medium dice
- 6 to 8 cherry tomatoes, quartered
- 1 celery stalk, small dice
- 1 scallion, thinly sliced
- 2 to 3 Tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 Tbsp. finely chopped Italian parsley, stems removed
- Juice of half lemon
- Salt and pepper to taste
Instructions
Defrost, clean and devein shrimp.
Place a small skillet over medium heat, add oil and heat.
Add shrimp and cook until the underside turns pink. Flip and add the garlic to the pan (about a minute or less on each side).
Remove from heat and set aside.
In a small bowl, add all of the remaining ingredients.
Cut shrimp into small bite-sized pieces and add to the bowl. Toss and season to taste.
Chill in the fridge (at least 20 minutes until cold) and serve on rolls, alone, or over greens.
Latest
