From: Co-owner Rowan MacNiven, Woodhouse Fish Company, San Francisco. Yield: 1 serving. 1 rustic hot dog-style or similar bun, cut nearly through and toasted with clarified butter 4 oz. jumbo Maine shrimp, cooked and chilled 1½ Tbsp. lemon aioli (recipe follows) ½ fresh avocado, peeled, pitted and mashed ½ tsp. chives, sliced Lemon Aioli (yields ½ cup): 4 oz. mayonnaise 1½ Tbsp. lemon juice 1 Tbsp. cilantro, chopped For lemon aioli: Whisk ...
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