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Mexican Shrimp, Mango and Avocado Rolls

Pati Jinich
  • minutes
  • Serves

INGREDIENTS

12

slices Bacon

1 1/2

lbs Shrimp, fresh or thawed frozen medium

2

Champagne or kent mangoes, large ripe

2 cloves

Garlic

2

Hass avocados, large ripe

1/4 cup

Shallots

1/2 tsp

Dijon mustard

1/2 tsp

Honey

1

Kosher or sea salt and freshly ground black pepper

1 tbsp

Olive oil

1 1/3 tbsp

Sherry vinegar

6

Hot dog buns or soft rolls

1 tbsp

Butter, unsalted