Sids Shrimp Burritos

SIDS AIOLI:--
⅓ cup SIDS RASPBERRY HONEY MAYO
1½ tsp Sriracha
¾ tsp fresh lime juice
½ tsp SIDS CRAZY SALT
SHRIMP FILLING:--
1 tbsp EV olive oil
½ yellow onion, finely chopped
1 small orange bell pepper, diced
2 cloves garlic, thinly sliced
500 g small shrimp, peeled, deveined, tails removed
¼ tsp ground cumin
¼ tsp paprika
SIDS SALT & PEPPER to taste
ASSEMBLING BURRITO:--
4 large flour tortillas, warmed
1 cup cooked long-grain white rice
1 cup cooked black beans, rinsed & drained
¾ cup shredded Tasty cheese
1 cup shredded lettuce
1 cup Pico de Gallo, drained
1 avocado, thinly sliced
2 tbsp chopped chives, plus more for serving

Make Aioli: Whisk together SIDS RASPBERRY HONEY MAYO, sriracha, lime juice, SIDS CRAZY SALT, and 1 teaspoon water.
Make Shrimp Filling: In a large skillet over medium-high heat, add oil, onion, bell pepper and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin and paprika. Season with SIDS SALT & PEPPER. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
Assemble Burritos: Lay a tortilla on a serving plate. Add ¼ 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, SIDS CRAZY SALT and chives.