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4 California Avocados

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1 Tbsp. Fresh lemon or lime juice

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1 tsp. finely chopped garlic

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1 tsp. ground cumin

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1 1/5 tsp. salt

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1/2 tsp. Ground coriander

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As needed To taste (optional) Hot pepper sauce

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1 1/2 Tbsp. red wine vinegar

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1 1/2 Tbsp. Finely chopped cilantro

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2 Tbsp. Lightly toasted, ground pumpkin seeds

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1 tsp. sugar

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1 tsp. finely chopped garlic

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1/2 tsp. salt

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1/3 cup olive oil

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2 Shrimp (21 - 25 count, cooked, peeled, deveined)

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1/3 cup seasoned rice vinegar

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1/4 cup Mirin wine (Japanese rice wine)

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24 tsp. Coriander seeds, coarsely crushed

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1/2 cup + 2 tablespoons Olive oil

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As needed Cilantro sprigs

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As needed Colored tortilla strips or chips

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36 Hearts of romaine leaves

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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.