Weeknight Kitchen: Shrimp, Mango, and Avocado Rolls

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Ingredients[edit]

  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves, finely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Kosher or sea salt and freshly ground black pepper
  • 2 large ripe Hass avoca­dos, halved, pitted, flesh scooped out and diced
  • 2 large ripe Champagne or Kent mangoes, peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp, shells and tails removed
  • 6 hot dog buns or soft rolls