Serves 4
Ingredients:
1/4 cup plain Greek yogurt
1/4 cup sour cream
1 tablespoon Gil's California Extra Virgin Olive Oil or Gil's Key Lime Extra Virgin Olive Oil, plus a little extra for drizzling over the veggies
1 teaspoon Big Sur Seafood Rub, plus a little extra for sprinkling over the veggies
1/2 teaspoon San Fran Sea Salt, plus a little extra for sprinkling over the veggies
2 tablespoon celery, chopped
2 tablespoons red onion, chopped
1 tablespoon fresh chives, chopped
8oz cooked shrimp, peeled and chopped
1 each 12oz tube or 8 each large crescent rolls (cooked according to the instructions on the packaging)
1-2 tomatoes, sliced
1 avocado, peeled and cut into wedges
Instructions:
Place yogurt, sour cream, olive oil, seafood rub, salt, celery, onion, and chives in a large bowl, whisk to combine. Add the cooked shrimp to the bowl and stir to combine. Divide shrimp salad between plates with crescent rolls, tomato slices, and avocado on the side, or assemble into mini sandwiches. Drizzle and sprinkle the tomato slices and avocado with a little extra olive oil, seasoning, and salt before serving.