1 lb. large shrimp (16-20 per pound)

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2 limes, zest and juice

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1 Tbsp. sriracha hot sauce

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2 sprigs of mint, chopped

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3 oz. glass noodles

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4 Fresh California Avocado*, thinly sliced

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3 oz. Mung bean sprouts

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3 oz. Sesame Vinaigrette (recipe follows)

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3 oz. Pickled Carrots (recipe follows)

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24 leaves Thai basil, chopped

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8 Bibb lettuce leaves

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2 oz. rice wine vinegar

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1 oz. soy sauce

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1 Tbsp. mirin

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3 oz. vegetable oil

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1 1/2 tsp. sesame oil

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2 Tbsp. sesame seeds

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As needed Salt to taste

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2 carrots, peeled and shredded

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8 oz. cider vinegar

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4 1/2 oz. sugar

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3 oz. water

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1 1" piece of ginger, peeled and cut in half

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1 tsp. salt

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1/2 tsp. chili flakes

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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.