Flour tortillas stuffed with shrimp

For the aioli, whisk together mayonnaise, Sriracha, fresh lime juice, Old Bay seasoning and 1 teaspoon water.

In a large skillet over medium-high heat, add 1 Tbsp. extra-virgin olive oil, finely chopped yellow onion, diced green bell pepper, and thinly sliced garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes.

Stir in peeled small shrimp, ground cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.

Lay a large flour tortilla on a serving plate.

Add 1/4 cup each of the cooked long-grain white rice and cooked black beans beans.

Top with ¼ each of the shrimp filling, shredded Mexican cheese, shredded lettuce, pico de gallo, and avocado slices.

Sprinkle with chopped chives and drizzle with aioli.

Roll burrito tightly and repeat with remaining tortillas and ingredients.

Slice each burrito in half and serve with more aioli, Old Bay, and chives.