Shrimp Rolls with Pepita and Cilantro Pesto

Name: Shrimp Rolls with Pepita and Cilantro Pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 teaspoon olive oil (plus more for brushing buns); 1 small clove garlic (finely chopped); 1 tablespoon cilantro (finely chopped); Pinch kosher or coarse sea salt; 1 pound shrimp (cleaned, deveined, tails removed); 2 tablespoons mayonnaise; 4 potato hot dog buns; 1 ripe avocado (peeled and sliced); Pepita and Cilantro Pesto (as desired); Serrano Chile in Lime and Oil (as desired)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $11.01 /serving

Author : Pati Jinich

avocado cilantro grill recipes

Shrimp Rolls with Pepita and Cilantro Pesto

Instructions

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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.

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