1 ripe Fresh California Avocado, halved, seeded and peeled

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1 (13-oz.) box small shell whole wheat pasta, cooked and rinsed with cold water

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1/2 lb. grilled large shrimp, shelled

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2 grilled corn cobs, kernels cut off & cobs discarded

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1 cup grape or cherry tomatoes, halved

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1 cup packed fresh basil leaves

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5 Tbsp. extra-virgin olive oil

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2 Tbsp. minced shallots

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2 Tbsp. nonfat plain Greek yogurt

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1/2 tsp. kosher salt

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1/2 tsp. ground pepper

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Extra salt and pepper, to taste (optional)

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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.