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Shrimp Rolls with Pepita and Cilantro Pesto

4 servings
Rollos de Camarón con Pesto de Pepita y Cilantro, recipe courtesy Alisa Romano


  • 1 teaspoon olive oil, plus more for brushing buns
  • 1 small clove garlic, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • Pinch kosher or coarse sea salt
  • 1 pound shrimp, cleaned, deveined, tails removed
  • 2 tablespoons mayonnaise
  • 4 potato hot dog buns
  • 1 ripe avocado, peeled and sliced
  • Pepita and Cilantro Pesto, as desired
  • Serrano Chile in Lime and Oil, as desired

To Prepare

  • Preheat the grill to medium high.
  • In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.
  • Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.
  • In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.
  • Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.
  • To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.