Grilled Shrimp and California Avocado BLT

Serves: 12


3/4 cup olive oil
3 Tbsp. fresh basil, chopped
1 Tbsp. Garlic, finely chopped
3 lb. Shrimp, peeled and deveined (48 16-count)
As needed Salt and freshly ground black pepper - as needed
3/4 cup mayonnaise
24 Sliced egg bread (1/4-inch thick)
3 lb. California Avocados
12 Roma tomato, sliced lengthwise
48 Peppered bacon slices, crisply cooked
As needed Butter lettuce leaves - as needed

*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