In a medium bowl, combine mayonnaise, Sriracha, fresh lime juice, and Old Bay seasoning, mixing thoroughly until smooth and creamy. Adjust the spice level to your preference by adding more Sriracha if desired.

Heat two tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add finely chopped yellow onion and diced green bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and the peppers are tender. Then, stir in thinly sliced garlic and cook for an additional minute until fragrant.

Add the peeled and deveined small shrimp to the skillet along with ground cumin, paprika, kosher salt, and freshly ground pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque, stirring gently. Ensure they are just cooked through to maintain their juicy texture.

Lay a warmed large flour tortilla flat on a clean surface. Start by layering a scoop of cooked long-grain white rice followed by a generous portion of black beans. Next, add the sautéed shrimp mixture on top, sprinkle shredded Mexican cheese, shredded lettuce, and drained pico de gallo to create a colorful filling. Don’t forget slices of creamy avocado for balance!

Carefully roll the tortilla tightly, folding in the sides as you go to encase the delicious filling. Once rolled, cut the burrito in half for easier handling. Serve it with a drizzle of the zesty Old Bay aioli on the side.