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1 clove garlic

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1 chipotle pepper in adobo reserve adobo

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2 1/2 limes

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3/4 cup olive oil divided

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1 tsp. sugar

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1/2 tsp. sea salt

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1/2 lb. medium shrimp peeled and deveined

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2 Tbsp. agave nectar

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1 tsp. chipotle pepper adobo

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2 ripe, Fresh California Avocados seeded, peeled and thinly sliced just before using

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2 Tbsp. chopped cilantro plus additional for garnish

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1 lb. prepared pizza crust or Pizza Dough (see make-ahead recipe below)

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1 cup Ricotta Pizza Sauce (see make-ahead recipe below)

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1/2 cup Quick Pickled Onions and Jalapeños (see make-ahead recipe below), drained

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1 cup ricotta cheese

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1 jalapeño minced (remove seeds for less heat if desired)

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1 Tbsp. chopped cilantro

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1/8 tsp. sea salt or to taste

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1/8 tsp. pepper or to taste

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2 1/4 cups unbleached, high-gluten bread flour

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3/4 tsp. salt

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1/2 tsp. instant yeast

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1/2 cup olive oil

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1/2 Tbsp. sugar

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3/4 cup plus 2 Tbsp. per serving of 4 of ice cold water

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1/2 tsp. cornmeal for dusting

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1 jalapeño thinly sliced

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1/4 large red onion peeled and thinly sliced

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1/2 cup rice wine vinegar

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1/2 tsp. sugar

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1/2 tsp. kosher salt

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1/8 tsp. pepper or to taste

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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.