3/4 cup olive oil

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3 Tbsp. fresh basil, chopped

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1 Tbsp. Garlic, finely chopped

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3 lb. Shrimp, peeled and deveined (48 16-count)

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As needed Salt and freshly ground black pepper - as needed

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3/4 cup mayonnaise

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24 Sliced egg bread (1/4-inch thick)

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3 lb. California Avocados

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12 Roma tomato, sliced lengthwise

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48 Peppered bacon slices, crisply cooked

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As needed Butter lettuce leaves - as needed

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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.