Gather all of your ingredients together for the aioli. Making this first will allow time for the flavors to mingle and mature.

Make the aioli by combining all the ingredients in a small bowl. Using a whisk or a fork, beat the mayonnaise, Old Bay seasoning, lime juice, Sriracha, and 1 tsp of water until it is well combined and smooth. Taste the aioli and adjust seasoning, adding salt if desired. Stir again and allow to sit.

Next, gather the ingredients for the shrimp filling. You will want the ingredients to be ready so you can focus on not overcooking the shrimp.

In a large pan, heat oil over medium-high heat. Once the oil is warm, add the garlic onion, and bell pepper. Stir occasionally until the vegetables are softened and slightly browned about 2-3 minutes. Then add the cumin, paprika, and shrimp. Cook until the shrimp are just cooked through and opaque. Cut the heat off and season with salt and pepper.

Next, set out all of the burrito ingredients: the tortillas, rice, beans, shrimp filling, cheese, pico de gallo, avocado, cheese, chives, and aioli. This will allow you to assemble them in an organized fashion.

Lay a tortilla on a flat surface or plate. As you add the filling ingredients, remember that this will be rolled into a log shape, and consider that as you fill the burrito.

Add about 1/4 cup of beans, followed by a similar amount of rice. Top this mixture with a quarter of the shrimp filling. Add the lettuce, pico de gallo, cheese, and avocado slices to taste or preference. Sprinkle chives on top, and drizzle with aioli.

Roll the burrito by rolling up one edge, then tucking in the sides. Continue to roll until all the ingredients are surrounded by the tortilla. Lay seam side down.Slice each burrito in half. You may use toothpicks to keep the burrito in a closed shape. Serve with more aioli.