Ingredients
The following ingredients have 4 Servings
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 clove garlic (very finely chopped)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 jalapeño pepper (seeded and thinly sliced)
- 2 scallions (sliced)
- Cilantro leaves (optional)
- 4 hot dog buns (lightly toasted)
- 1 ripe Hass avocado (mashed)
- 1 small clove garlic (very finely chopped)
- 1-1/2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons fresh cilantro (chopped)
Instruction
- Combine the shrimp, olive oil, lime juice, garlic, cumin, a pinch of salt and a little black pepper in a bowl.
- Toss the mixture to coat the shrimp and set aside while you prepare the other ingredients.
- Make the avocado-cilantro mayonnaise by combining the avocado, garlic, lime juice and mayonnaise in a bowl.
- Mash with a fork until the mixture is creamy and smooth. Season to taste with salt and pepper, then stir in the cilantro. Set aside.
- Heat a heavy skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 1 minute per side.
- Transfer to a cutting board, allow to cool for 5 minutes, then chop into 3/4-inch pieces.
- Spread a portion of the avocado mayo on each hot dog bun.
- Add shrimp, then top with scallions, jalapeño and a few cilantro leaves if desired.
- Serve with tortilla chips on the side.
