12 soft baguettes 5"-6" long

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Tempura Fried Shrimp (recipe follows)

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12 green leaf lettuce leaves (12 oz.)

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36 tomato slices (18 oz.)

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24 pickle spears

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6 ripe, Fresh California Avocados peeled, seeded*

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1 Tbsp. lime juice

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Escabeche (recipe follows)

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Sriracha Mayo (recipe follows)

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48 shrimp 21-25 count per pound, tails removed

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4 cups cake flour (14 oz.)

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4 cups beer (lager)

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2 Tbsp. salt

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Oil for frying

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2 1/4 cups julienned carrot (7 ½ oz.)

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2 1/4 cups slivered red onion (9 oz.)

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1 1/2 cups julienned red bell pepper (6 oz.)

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3/4 cup julienned poblano pepper (3 oz.)

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3 cups apple cider vinegar

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1 1/2 cups water

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2 Tbsp. pickling spice

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2 Tbsp. salt

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1 cup mayonnaise

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4 Tbsp. sriracha

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2 Tbsp. lemon juice

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2 Tbsp. honey

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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.