12 large shrimp (approximately 3/4 lbs.), cleaned and deveined

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3 Tbsp. Spicy Marinade (see make-ahead recipe below)

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4 slices crusty whole wheat bread, 1/2” thick

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2 Tbsp. olive oil

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1 clove garlic, peeled

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2 ripe, Fresh California Avocados, peeled, seeded and diced

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2 cups loosely packed arugula leaves, cleaned

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1/2 cup Heirloom Tomato Vinaigrette (see make-ahead recipe below)

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As needed Salt, to taste

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As needed Black pepper, to taste

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1/4 cup Extra virgin olive oil

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2 cloves garlic, finely minced

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2 tsp. Paprika

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1/2 tsp. cayenne pepper

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1 tsp. dried oregano, crumbled

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1 tsp. dried thyme

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1/2 tsp. salt

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1/4 tsp. black pepper

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2 heirloom tomatoes

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2/5 cup Extra virgin olive oil

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As needed Salt, to taste

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As needed Black pepper, to taste

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1 Tbsp. Dijon mustard

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2 Tbsp. sweetened rice wine vinegar

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3 Tbsp. slivered scallions, bias cut

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1 Tbsp. cilantro, finely chopped

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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.