Shrimp, Mango, and Avocado Rolls

Method6 steps

1. 1

   Step 1: Have the shallot, garlic, avocado and mango prepared as listed before heating the skillet. Heat a large skillet over medium heat. Add the bacon without crowding and cook the first side for 3–4 minutes, checking from 3 minutes, until browned. Work in batches if necessary.

   Check bacon first side · 3 minUses 12 bacon slices

2. 2

   Step 2: Turn the bacon and cook its second side for 3–4 minutes, checking from 3 minutes, until browned and crisp. Lift onto a paper-towel-lined plate, keeping the rendered fat in the skillet. If working in batches, repeat both sides for the remaining bacon until all 12 slices are cooked.

   Check bacon second side · 3 minUses Bacon being cooked in step 1, with its fat retained in the pan

3. 3

   Step 3: Return the skillet with its bacon fat to medium heat. Add all the prepared shallot (¼ cup) and garlic (2) and cook for about 2 minutes, until fragrant, tender and just beginning to brown. Scrape both aromatics and the fat into a heatproof bowl. Keep the emptied skillet for the shrimp; do not wash it.

   Check shallot and garlic · 2 minUses The rendered bacon fat left in the skillet after step 2; keep the cooked bacon on its plate · ¼ cup finely chopped shallot · 2 garlic cloves, finely chopped

4. 4

   Step 4: Add all the sherry vinegar, honey (½ tsp), Dijon mustard (½ tsp), ½ tsp dressing salt and pepper to taste to the bowl of cooked aromatics and bacon fat. Whisk until emulsified, then gently toss in all the diced avocado and mango. Set aside for assembly.

   Uses All cooked garlic, shallot and transferred bacon fat from step 3 · 1 tbsp plus 1 tsp sherry vinegar · ½ tsp honey · ½ tsp Dijon mustard · ½ tsp sea salt, for the dressing · Black pepper, to taste for dressing and shrimp · 2 large ripe avocados, flesh diced · 2 ripe Champagne or Kent mangoes, peeled and diced

5. 5

   Step 5: Heat all the olive oil (1 tbsp) and butter (1 tbsp) over high heat in the same emptied skillet until the oil is hot but not smoking and the butter foams. Add the shrimp (1½ lb) without crowding, in two batches if needed, and season the whole shrimp stock with its separate ½ tsp salt and pepper to taste. Sear, turning once; check the first batch after about 2 minutes and continue until firm, pearly and opaque throughout. Transfer each cooked batch to a clean bowl and repeat for any remaining shrimp.

   Check first shrimp batch · 2 minUses 1 tbsp olive oil · 1 tbsp unsalted butter · 1½ lb raw medium shrimp, shells and tails removed · ½ tsp sea salt, for the shrimp · Black pepper, to taste for dressing and shrimp

6. 6

   Step 6: Open the six buns without separating their tops and bottoms. Divide the cooked shrimp among them, generously spoon on the avocado-mango mixture and top each with two cooked bacon slices. Close and serve. Reserve any unused dressed fruit separately; refrigerate leftovers promptly within 2 hours.

   Uses 6 hot dog buns · Cooked shrimp lifted from step 5, leaving any excess pan fat behind · Avocado-mango mixture from step 4 to top the six rolls · All 12 cooked bacon slices from step 2; the rendered fat is already in the dressing