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The Surfer Hot Dog

Photo: Annabelle Breakey; Food Styling: Robyn Valarik
Total time 25 mins
Yield Serves 4
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.


  • 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.)

Nutrition Information

  • calories 503
  • caloriesfromfat 65 %
  • protein 21 g
  • fat 36 g
  • satfat 8 g
  • carbohydrate 27 g
  • fiber 4.4 g
  • sodium 1209 mg
  • cholesterol 103 mg

How to Make It

  1. Heat grill to medium (350° to 450°). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.

  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.

  3. Meanwhile, smash avocado with a fork in a small bowl and stir in onion. In another small bowl, whisk together mayonnaise and Sriracha.

  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.