1 (8.8-oz.) package thin rice noodles (I like Thai Kitchen brand)

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As needed Peanut Sauce (see make-ahead recipe below)

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12 oz. steamed, chilled shrimp, deveined and shelled

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1 medium carrot, peeled and cut into matchsticks

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1 cucumber, peeled, seeds removed and cut into matchsticks

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1 red bell pepper, seeds and membranes removed, and cut into matchsticks

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2 ripe Fresh California Avocados, seeded, peeled and cut into slices

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1 bunch fresh basil (about .5 oz.), cut into chiffonade (thin ribbons)

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4 sprigs fresh mint (about .25 oz.), leaves removed and roughly chopped

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1 Tbsp. grapeseed oil

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3 cloves garlic, finely minced or crushed

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1 Tbsp. grated fresh ginger

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1/3 cup Thai sweet chili sauce

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1/3 cup creamy peanut butter

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2 Tbsp. red miso paste

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2 Tbsp. honey

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2 tsp. toasted sesame oil

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2 tsp. rice vinegar

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1 cup warm water

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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.