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1/3 cup unsweetened, full-fat canned coconut milk

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2 Tbsp. red miso paste

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2 Tbsp. fresh lime juice

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1 Tbsp. finely grated fresh ginger

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2 large cloves garlic, finely grated

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1 lb. large shrimp, shelled and deveined

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1 1/3 cups coconut rice, coconut ginger rice, or saffron rice cooked according to package directions

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1 Tbsp. avocado or coconut oil

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

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1 1/3 cups cups finely shredded purple cabbage

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1/2 cup picked fresh cilantro leaves (optional)

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2 tsp. toasted white or black sesame seeds

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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.