---

---

1 clove garlic, peeled and lightly smashed

---

1 tsp. Dijon mustard

---

1/4 cup olive oil

---

1 Tbsp. white wine vinegar

---

1 Tbsp. freshly squeezed lemon juice

---

1/2 tsp. finely chopped fresh tarragon

---

As needed Freshly ground black pepper, to taste

---

1/2 tsp. kosher salt

---

---

---

2 Tbsp. kosher salt

---

1 Tbsp. Old Bay® seasoning

---

2 Tbsp. Extra virgin olive oil

---

1 lb. (21-25 count) domestic fresh shrimp, peeled

---

---

---

1 large ruby red grapefruit. Peeled and segmented

---

1 navel orange, peeled and segmented

---

2 ripe, Fresh California Avocados, peeled, seeded and sliced into ½-in. thick pieces

---

1 Tbsp. freshly squeezed lime juice

---

1 head Belgian endive, thinly slices crosswise

---

1/2 cup pulled flat leaf parsley leaves

---

1/4 cup minced fresh chives

---

As needed Sea salt, to taste

---

*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.