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Summer Seafood Rolls And Chunky Avocado Salad Recipe

Summer Seafood Rolls And Chunky Avocado Salad Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Summer Seafood Rolls And Chunky Avocado Salad in your home. Then, follow these steps below to serve Summer Seafood Rolls And Chunky Avocado Salad for your family or friends.

Ingredients: Summer Seafood Rolls And Chunky Avocado Salad

  • 4 Bakery hot dog burns
  • 2 Ribs celery, finely chopped
  • 1 cup Green onions, thinly sliced
  • 1/4 cup Italian parsley, finely chopped
  • 2 Lemons juice
  • 2 tsp More 1/3 cup extra-virgin olive oil
  • 3 tbsp More 2 teaspoons herb garlic butter, divided
  • 1 lb peeled/deveined shrimp
  • 1 tsp Kosher salt, divided
  • 1/4 tsp Pepper
  • 1 tsp truffle oil (optional)
  • Chunky avocado salad
  • 2 medium Avocado, coarsely chopped
  • 1 large Tomato, coarsely chopped
  • 1/3 cup Black olives, coarsely chopped
  • 1/4 cup Green onions, coarsely chopped
  • 1 Lemon juice
  • 1/4 tsp Kosher salt
  • 1/4 tsp Pepper
  • 2 tbsp Extra-virgin olive oil

How to Make Summer Seafood Rolls And Chunky Avocado Salad

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Summer Seafood Rolls And Chunky Avocado Salad in your home by yourself.

    Step 1
  • Cut hot dog burns in half lengthwise, leaving 1/2-inch uncut.
  • Step 2
  • Reserve yellow leaves from center of celery (1/2 cup); chop celery (1/4 cup). Chop green onions and parsley.
  • Step 3
  • Squeeze lemons for juice (3 tablespoons).
  • Step 4
  • Preheat large sauté pan on medium-high 2-3 minutes. Please 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2-3 minutes or until shrimp are opaque. Transfer shrimp and juices to medium bowl; chill 4-5 minutes (or may be served at room temperature). Reduce heat to medium.
  • Step 5
  • Spread 2 teaspoons herb butter inside each bun. Toast burns in same pan, butter side down, 1/2 minutes or until golden; set aside.
  • Step 6
  • Whisk together: lemon juice, 1/3 cup olive oil, truffle oil, 1/4 teaspoon salt, and pepper.
  • Step 7
  • Stir into shrimp: celery, celery leaves, parsley, and remaining 1/4 teaspoon salt. Add dressing and toss to coat. Fill burns with seafood mixture and serve.
  • Step 8
  • Chunky avocado salad
  • Step 9
  • Cut avocados and tomato into bite-size pieces; chop olives and green onions.
  • Step 10
  • Squeeze lemon for juice (2 tablestoons) into sala bowl.
  • Step 11
  • Add salt and pepper to lemon juice; whisk in oil
  • Step 12
  • Add remaining ingredients; gently toss to coat. Serve.
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