Summer Seafood Rolls And Chunky Avocado Salad

• 4 Bakery hot dog burns
• 2 Ribs celery, finely chopped
• 1 cup Green onions, thinly sliced
• 1/4 cup Italian parsley, finely chopped
• 2 Lemons juice
• 2 tsp More 1/3 cup extra-virgin olive oil
• 3 tbsp More 2 teaspoons herb garlic butter, divided
• 1 lb peeled/deveined shrimp
• 1 tsp Kosher salt, divided
• 1/4 tsp Pepper
• 1 tsp truffle oil (optional)
• 2 medium Avocado, coarsely chopped
• 1 large Tomato, coarsely chopped
• 1/3 cup Black olives, coarsely chopped
• 1/4 cup Green onions, coarsely chopped
• 1 Lemon juice
• 1/4 tsp Kosher salt
• 1/4 tsp Pepper
• 2 tbsp Extra-virgin olive oil

1. Cut hot dog burns in half lengthwise, leaving 1/2-inch uncut.
2. Reserve yellow leaves from center of celery (1/2 cup); chop celery (1/4 cup).
3. Chop green onions and parsley.
4. Squeeze lemons for juice (3 tablespoons).
5. Preheat large saute pan on medium-high 2-3 minutes.
6. Please 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2-3 minutes or until shrimp are opaque.
7. Transfer shrimp and juices to medium bowl; chill 4-5 minutes (or may be served at room temperature).
8. Reduce heat to medium.
9. Spread 2 teaspoons herb butter inside each bun.
10. Toast burns in same pan, butter side down, 1/2 minutes or until golden; set aside.
11. Whisk together: lemon juice, 1/3 cup olive oil, truffle oil, 1/4 teaspoon salt, and pepper.
12. Stir into shrimp: celery, celery leaves, parsley, and remaining 1/4 teaspoon salt.
13. Add dressing and toss to coat.
14. Fill burns with seafood mixture and serve.
15. Chunky avocado salad
16. Cut avocados and tomato into bite-size pieces; chop olives and green onions.
17. Squeeze lemon for juice (2 tablestoons) into sala bowl.
18. Add salt and pepper to lemon juice; whisk in oil
19. Add remaining ingredients; gently toss to coat.
20. Serve.

hot dog burns, celery, green onions, italian parsley, lemons juice, extravirgin olive oil, herb garlic butter, shrimp, kosher salt, pepper, truffle oil, avocado, tomato, black olives, green onions, lemon juice, kosher salt, pepper, extravirgin olive oil

Taken from cookpad.com/us/recipes/338342-summer-seafood-rolls-and-chunky-avocado-salad (may not work)