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2 lb. pre-cut onions, peppers and mushroom mix

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2 lb. rock shrimp peeled and deveined, thawed if frozen

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2 Tbsp. avocado oil or olive oil

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2 Tbsp. taco seasoning

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1 clove garlic, minced

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1/4 cup fresh lime juice

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2 ripe, Fresh California Avocados, seeded, peeled and cubed

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

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16 oz. prepared salsa

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2 Tbsp. fresh lime juice

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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.