The Surfer Hot Dog Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Amy Machnak
A day of catching waves requires plenty of protein for sustenance, and with both meat and shrimp, this dog delivers. Slivered nori adds a little more ocean flavor.
Ingredients
- 4 beef-pork hot dogs
- 1/2 pound (10 to 12) peeled, deveined medium shrimp, tails removed
- 1 teaspoon olive oil
- 4 organic hot dog buns
- 1 avocado
- 1 green onion, thinly sliced
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha chili sauce
- 1/2 sheet nori, cut into slivers (about 3 tbsp.)
Instructions
- Heat grill to medium (350 ° to 450 °). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.
- Toss shrimp with oil in a small bowl, then grill, turning once, until cooked through, about 3 minutes. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.
- Meanwhile, smash avocado with a fork in a small bowl and stir in onion. In another small bowl, whisk together mayonnaise and Sriracha.
- Set dogs in buns and dollop with avocado mixture, then drizzle generously with Sriracha mayonnaise. Halve shrimp lengthwise and divide among dogs. Sprinkle with nori.
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