Avocado and Bay Shrimp Sliders with Spicy Mayo

• Seafood

  • 1 1/4 lbs Bay shrimp or salad shrimp

• Produce

  • 3 California avocados, pitted and sliced
  • 8 stalks Celery
  • 1 Pickled cocktail onion and parsley
  • 1/3 cup Red onion

• Condiments

  • 1 tbsp Cocktail sauce
  • 1 tbsp Lemon juice, fresh
  • 1 Lime juice, fresh
  • 1 cup Mayonnaise
  • 2 tbsp Sriracha

• Baking & Spices

  • 2 cups Salad mix, spring

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 24 Slider buns

• Dairy

  • 2 tbsp Butter

Found on noblepig.com

Ingredients

• 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

Directions

• 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.