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1/2 cup mayonnaise, light

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1/4 cup lemon juice, fresh

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2 cloves garlic, medium, minced

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3/4 tsp. salt

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3/4 tsp. black pepper, coarsely ground

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1/8 tsp. dried pepper flakes

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6 cups European blend or red leaf and romaine torn lettuce leaves, coarsely chopped

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1 celery stalk, medium, thinly sliced

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1/2 cup onion, red or white, thinly sliced (optional)

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1 1/2 cups shrimp, peeled and cooked, medium or large

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

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8 olives, pitted and halved

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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.