CALIFORNIA SHRIMP ROLLS

So here’s what you do:

Cook the shrimp on a grill pan with some coconut oil.

Flip them after a couple minutes until they are pink. Cut the tails off.

Lay out your nori sheet, shiny side up.

Using the back of a fork, smash an avocado on the sheet, focusing on the edge closest to you.

Then pile the cucumber and line the shrimp along the edge closest to you.

Tightly roll the sheet, making sure no shrimpies are left behind.

INGREDIENTS

• 4 nori sheets

• 2 avocados, cut in slices

• 1/2 cucumber, cut in strips or spiralized (blade C)

• 20 – 25 shrimp, shelled and deveined (about 5-8 per roll, depending on size)

• 2 T. coconut oil, for cooking

• 4 T. soy sauce

• 1 T. wasabi

INSTRUCTIONS

1. Cook the shrimp on a grill pan with some coconut oil over medium-high heat. Flip the shrimp after about three minutes, or until they are pink. Cut off the tails.

2. Lay out your nori sheet on a flat cutting board, shiny side up.

3. Using the back of a fork, smash an avocado on the sheet with the majority of the avocado on the edge closest to you.

4. Pile the cucumber and line the shrimp along the edge closest to you.

5. Tightly roll the sheet, making sure no shrimp fall out.

6. Use a sharp knife to cut into rolls. I began by cutting it in half, then gently cut each half into smaller pieces.

7. Serve with wasabi and soy.

NOTES

• You can buy wasabi powder in the international food isle. Just mix it with water and you are good to go!

• Serves 2 – 4. Each person gets one to two rolls.