The Surfer Hot Dog
Photo: Annabelle Breakey; Food Styling: Robyn Valarik
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.
How to Make It
Step 1
1
Heat grill to medium (350° to 450°). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.
Step 2
2
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.
Step 3
3
Meanwhile, smash avocado with a fork in a small bowl and stir in onion. In another small bowl, whisk together mayonnaise and Sriracha.
Step 4
4
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.
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.)
Directions
Step 1
1
Heat grill to medium (350° to 450°). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.
Step 2
2
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.
Step 3
3
Meanwhile, smash avocado with a fork in a small bowl and stir in onion. In another small bowl, whisk together mayonnaise and Sriracha.
Step 4
4
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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