In a mixing bowl mix 3 tbsp mayo, 1 tbsp sriracha, juice of half a small lime, a pinch of salt, ¼ tsp garlic powder, ¼ tsp onion powder, & ¼ tsp chipotle powder. Add a generous pinch of salt, mix well, taste, & adjust. Save 1 tbsp of sauce for later.

Grab ½ lb cooked, peeled & deveined shrimp. Roughly chop into ¼ inch pieces. Add it to the bowl.

Add 2 tbsp super finely diced shallot or red onion, 2 tbsp finely diced chives, Mix well.

You can eat this on its own, in bread, a lettuce wrap—or roll it up in cucumbers like I did.

Here is how to roll it up:

Thinly slice a large English cucumber using a peeler.

Lay slices on parchment paper, slightly overlapping by about 1/3.

Pat the cucumber dry with a paper towel.

Add 3-4oz of the shrimp salad about 2 inches from the bottom, leaving space on all sides. Top with thin mango slices, super thinly shredded cabbage, & fresh chives. Spread leftover sauce at the top.

Roll it up nice and tight. Start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight.

Slice the roll with a sharp knife, then top with everything bagel seasoning and serve with more sauce if you like.

Mango Shrimp Cucumber Roll

Here is how to make the shrimp salad:

Here is how to roll it up:

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