2 cups water

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1 cup dry white wine

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2 tsp. coarse salt

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1 dried bay leaf

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1 lb. medium shrimp, peeled

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2 Tbsp. fresh lemon juice

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1 Tbsp. white wine vinegar

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1/4 cup Extra virgin olive oil

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6 Tbsp. crème fraîche

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2 Tbsp. Finely chopped shallot

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2 Tbsp. minced fresh chives

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2 small Belgian endives

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1 ripe Fresh California Avocado, peeled, seeded and diced

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1 small head butter lettuce

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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.