1 cucumber, divided

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1 lb. frozen, cooked rock shrimp, tails removed and deveined, thawed

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2 ripe, Fresh California Avocados, seeded, peeled and 1/4 inch diced

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1/2 cup mango, papaya or pineapple juice

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1/2 cup fresh lime juice

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1 vine-ripened tomato, 1/4 inch diced

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1/2 medium red onion, peeled and 1/4 inch diced

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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.