3/4 cup beer

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3 bay leaves

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1/2 tsp. celery seeds

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1/2 tsp. cayenne

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1/2 tsp. salt

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1/2 lb. domestic, wild-caught jumbo shrimp, peeled and cleaned

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2 ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice

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1 Roma tomato finely diced

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1/4 cup Finely diced red onion

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1 small carrot peeled and finely diced

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1 jalapeño stem and seeds removed, finely diced

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1/2 handful cilantro finely chopped

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1 1/2 limes juiced

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3 Tbsp. Extra virgin olive oil

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As needed Salt to taste

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As needed Ground black pepper to taste

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As needed Canola oil for frying

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4 (6-inch) corn tortillas

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4 romaine lettuce leaves finely julienned

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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.