Avocado and Spicy Shrimp Summer Roll

Serves: 4


2 ripe, Fresh California Avocados peeled, seeded and thinly sliced short wise
1 cucumber, peeled, seeds removed and cut into matchsticks 2” long x ¼” wide
1 romaine lettuce washed, dried and torn into 3" x 3" pieces
1 bunch fresh cilantro washed, dried and leaves torn or chopped
1 lime zested and juiced (in separate containers)
1 spring roll wrappers round
1 lb. shrimp raw, large, deveined (peeled or unpeeled)
As needed sriracha to taste (1-3 Tbsp.)
1 clove garlic large, grated
1 Tbsp. extra virgin olive oil plus 1 Tbsp. for cooking if needed

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.