Aguachile Sauce (recipe follows)

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72 shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied

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3 cucumbers, cut in half lengthwise, then sliced into half rounds

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1 red onion, peeled, cut in half, thinly sliced

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3 Fresh California Avocado, peeled, seeded, sliced*

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2 cups fresh lime juice

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6 Tbsp. cilantro, chopped

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3 jalapeno peppers, stemmed and seeded

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3/4 cup cucumber, peeled and diced

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1/2 tsp. kosher salt

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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.