6 eggs

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2 Tbsp. chopped parsley

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2 Tbsp. lemon juice, divided

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1/4 tsp. salt

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1/8 tsp. hot pepper sauce

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1 ripe, Fresh California Avocado, diced

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1 1/2 Tbsp. butter

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3 oz. bay shrimp

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3 parsley sprigs

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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.