1 lb. (size 51/60 per lb.) shrimp, peeled and deveined

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1/4 tsp. salt

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1/4 tsp. pepper

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3 Tbsp. garlic oil (see recipe below)

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16 (4-inch) corn tortillas, warmed

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California Avocado mojo de ajo (see recipe below)

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1 1/2 Tbsp. chopped onion

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1/4 cup chopped cilantro

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4 lime wedges

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1 head garlic, peeled

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1 cup olive oil

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1 ripe, medium Fresh California Avocados

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1/2 lemon, juiced

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1/4 cup parsley or cilantro

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As needed Salt and pepper to taste

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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.