1 lb. medium-sized shrimp (about 41-60 per pound) peeled and deveined

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3 limes juiced

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1 small mango peeled and cubed

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2 Roma tomatoes diced

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1/2 small white onion diced

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1 jalapeño seeded and diced

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4 cloves garlic minced

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1/2 cup freshly chopped parsley

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1/8 tsp. salt to taste

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1/8 tsp. pepper to taste

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1/2 tsp. chipotle powder

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1 ripe, Fresh California Avocado seeded, peeled and cubed

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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.