4 cups rock shrimp, shelled

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2 tsp. minced habanero pepper, stem, seed and membrane removed

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1 cup pink grapefruit segments, skin and seeds removed

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1 cup orange segments, skin and seeds removed

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1/4 cup lime segments, skin removed

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4 Tbsp. balsamic vinegar (hibiscus vinegar, if available)

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1/2 Tbsp. natural sea salt

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4 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch chunks

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1/4 cup cilantro leaves

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4 Tbsp. crushed dried bananas

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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.