California Avocado, Poached Shrimp, Grapefruit, Orange, Endive and Chives

Serves: 4



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

Poached Shrimp

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