2 Tbsp. fish sauce

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1 tangerine (zest and juice)

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1/4 tsp. sea salt, divided

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1 tsp. chili flakes (preferably Korean gochugaru flakes)

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1/4 cup and 2 Tbsp. coconut oil, divided

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1 shrimp, peeled and deveined

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1/4 cup honey (preferably California Avocado blossom)

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1 tsp. Ground coriander

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1 fresh, ripe California Avocado, peeled, seeded and thinly sliced

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1 lime (zest and juice)

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1/4 cup fresh goat cheese

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2 tsp. cilantro, chopped

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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.