6 ears corn, husked

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3 Tbsp. olive oil

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1 tomato, cubed

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1 lb. ready to eat shrimp, tails removed

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1 medium California Avocado, cubed

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1/2 cup fresh basil leaves, chiffonade

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3 Tbsp. fresh lime juice

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As needed Kosher salt & freshly ground pepper, to taste

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*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.