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
- 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
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.