2 3/4 tomatoes

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1 1/2 cups diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)

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1 cup diced red onion

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2 small shallots

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1 1/2 cups canned tomato juice

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1/3 cup extra virgin olive oil

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2 1/2 Tbsp. sherry wine vinegar

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2 Tbsp. finely chopped chipotle pepper in adobo sauce or to taste

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1 cup cooked rock shrimp, very coarsely chopped

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2/3 cup cooked cannellini beans

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1 ripe, Fresh California Avocado peeled, seeded and cut in small dice

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1/2 Tbsp. salt, or to taste

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As needed Tortilla chips as needed for garnish

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As needed Chopped cilantro as needed for garnish

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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.