1 small lemon

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1/2 cup ketchup

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2 Tbsp. horseradish, extra hot if desired

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1/2 tsp. Worcestershire sauce

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1/2 tsp. your favorite hot sauce, or more to taste

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1/8 tsp. grated fresh ginger, optional

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1 ripe, Fresh California Avocado, seeded, peeled and cubed

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1/2 cup diced celery

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24 large (21 to 25 count per pound), cooked shrimp with tails

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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.