'Tis the season for bridal showers, Spring flings, baby showers, backyard parties, graduations, and that's all before the 4th of July. Lucky for all of us, it's also California Avocado season, which means a whole summer of deliciousness is ahead.
When I think of foods that remind me of California and growing up there, "bay shrimp" anything comes to mind. Funny thing is, I was not the bay shrimp eater in our household, however, my brother was. In fact, no matter what restaurant we patronized, he always insisted on shrimp, shrimp, shrimp.
It kind of drove my parents crazy because shrimp was always the most expensive thing on the menu. "Do you have to get that? Are you sure you're going to eat it all?" Funny thing is, my oldest son is the same way! Shrimp everything is also his jam. Lucky for him, I just let him order it. He's hooked.
As a result of my brother's shrimp obsession, imprinted on my brain are memories of these oversized Shrimp Louie salads arriving at our table. Rarely did my brother finish these salads...they were just too big (as my parents predicted). The salads were also very different from restaurant to restaurant. Some had hard-boiled eggs, some had tomatoes or other things, with a varying degree of sweet dressing.
This recipe pays tribute to and combines those bay shrimp cocktails and Shrimp Louie salads memories into one Califonia-ized recipe. And the best way to California-ize any recipe is to add avocado. Boom!
Growing up in Southern California meant we had neighbors with avocado groves. They would show up with brown paper grocery bags full of avocados. This meant avocado went on everything...no complaints here.
Are you aware of the health benefits of the avocado; lots of potassium, fiber, vitamins C & K, B6 and folate. One whole avocado boasts lots of heart-healthy unsaturated fat, more than a 1/3 of your daily vitamin C needs and more than half of your daily requirement of vitamin K.
You need them in your diet.
Place as many avocado slices as you can on your buns. It just makes every bite more delicious.
I see these at your next party.
Avocado and Bay Shrimp Sliders with Spicy Mayo
- 24 slider buns
- 1/4 cup olive oil
- 1 cup mayonnaise
- 2 Tablespoons Sriracha
- 1 Tablespoon cocktail sauce
- 1 Tablespoon fresh lemon juice
- 1-1/4 lbs bay shrimp or salad shrimp (from the seafood counter)
- 8 stalks celery, chopped
- 1/3 cup chopped red onion
- 2 cups spring salad mix
- 3 California avocados, halved, pitted and sliced
- fresh lime juice
- 2 Tablespoons butter, melted
- pickled cocktail onion and parsley for garnish
- In a large bowl combine mayonnaise, Sriracha, cocktail sauce and lemon juice; stir to combine. Add bay shrimp, celery and red onion; stir to combine with mayo-mixture. Chill at least 2 hours and up to 24 hours.
- Preheat oven to 400 degrees F.
- Prepare two 11 x 17 rimmed baking sheets with parchment paper. Slice sliders buns and place them open-faced on the trays. Brush with olive oil. Toast in the oven until the edges are slightly crispy and browned; about 8-10 minutes. Let cool about 10 minutes after removing from the oven.
- Layer bottom half of buns with several leaves of the spring salad mix. Scoop an even amount of shrimp salad on top of the lettuce. Add several pieces of California avocado (that have been sprinkled with lime juice) on top of the shrimp salad. Top with top half of bun. Brush tops of toasted buns with melted butter.
- Garnish each bun with a sprig of parsley and a cocktail onion. Serve immediately.
It's hard to eat just one.
Disclosure: I have a working relationship with the California Avocado Commission and have been compensated with lots of beautiful avocados (the best part) and for my time to develop this recipe. However, as always I only work with brands I truly love. Please support them in any way you can so I may keep bringing you recipes like the one you see here. As always, all opinions are 100% my own.