1/2 lemon

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1 lb. medium-sized peeled and deveined shrimp (41-45 individual shrimp), thawed

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As needed Ice, for cooling

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3 Tbsp. olive oil mayonnaise

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1/2 cup coarsely shredded carrots, plus additional for garnishing

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1 lime, juiced (about 3 Tbsp.)

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1 tsp. Thai fish sauce (found in the Asian section of grocery store or substitute 1/4 tsp. soy sauce)

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1/4 tsp. Asian chili garlic sauce (or hot sauce)

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1/4 tsp. freshly ground black pepper

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1/8 tsp. Chinese 5 spice powder (found in the Asian section of grocery store or substitute with a pinch each of ground cinnamon and ginger)

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1/8 tsp. garlic powder

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1 ripe Fresh California Avocado, peeled, seeded and diced into 1/4 inch pieces

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4-6 basil leaves, stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing

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1 head bibb or Boston lettuce, washed, drained, blotted and separated into “cups”

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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.