Shrimp burrito with homemade aioli sauce

For the aioli, whisk mayonnaise, Sriracha, lime juice, Old Bay, 1 teaspoon water and salt in a bowl.

Prepare shrimp filling in a large skillet. Heat oil over medium heat, add finely chopped yellow onion, diced bell pepper and thinly sliced garlic. Cook, stirring occasionally, until lightly golden (about 2 minutes).

Add shrimp, ground cumin, and paprika. Season with kosher salt and freshly ground pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.

Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with 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, sauce Old Bay and chives.