Step 1

Preheat the grill to medium high.

Step 2

In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.

Step 3

Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.

Step 4

In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.

Step 5

Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.

Step 6

To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.