As needed Sea Salt, as needed

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12 jumbo shrimp, deveined and peeled (tails left on) (plan on 2 shrimp per person if serving as an appetizer; 3-4 if serving as a main course)

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2 ripe, Fresh California Avocados*

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2 tsp. freshly grated ginger

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2 small cloves garlic, grated

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1 tsp. salt

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1 (14-fl. oz.) can lite coconut milk

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4 cans of water (use the empty coconut can), or less as needed

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1 Tbsp. Thai green curry paste (to taste, start with 1 and work up to the amount to suit your spice tolerance)

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1 Tbsp. agave nectar (or more to taste)

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4 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish

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2 limes, juiced

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1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown)

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4 green onions (scallion), 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.