1 lb. shrimp medium-sized, peeled and deveined

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1 tsp. paprika

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1 tsp. garlic powder

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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1/8 tsp. black pepper or to taste

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1 Tbsp. extra virgin olive oil

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1 cup coconut flakes

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1 cup panko bread crumbs

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3 eggs

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1 cup vegetable oil

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2 jalapeno peppers stemmed, seeded and sliced in half lengthwise

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1 1/2 ripe, Fresh California Avocado peeled, seeded and chopped

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1 cloves garlic

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1/2 bunch cilantro chopped

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1/2 lime juiced

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1/4 cup white vinegar

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2 tsp. olive oil

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1 tsp. water

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or 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.