1 ripe, Fresh California Avocado, skin removed and sliced

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12 oz. fresh shrimp, peeled and deveined

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4 cups mixture of romaine and red leaf lettuce

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2 Tbsp. olive oil, divided

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Juice of one lime (about 2 Tbsp.)

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1/2 tsp. chili powder

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Sea salt and fresh black pepper 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.