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16 raw medium sized shrimp, cleaned, peeled and tails removed

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1/3 cup Japanese BBQ sauce, store-bought

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1/2 ripe, Fresh California Avocado, seeded, peeled and sliced

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1 1/2 cups cooked white rice

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1/4 cup roughly chopped chives

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1 cup cooked edamame

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1/4 purple radish, thinly sliced and cut into quarters

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1/2 ripe, Fresh California Avocado, seeded, peeled and quartered

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1 Tbsp. sriracha sauce

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1 Tbsp. olive oil

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1 squeeze lemon juice

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1 Tbsp. water, or more as needed

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1 pinch sea 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.