Yield: 12 servings.
1 quart heavy cream
large pinch of saffron threads, toasted and ground
as needed, salt
as needed, freshly ground white pepper
2 lb., 4 oz. shrimp (36 to 40 count), peeled, deveined, cut into ½” pieces.
1½ oz. dried tomatoes packed in oil, drained and diced
1 Tbsp. fresh dill, chopped
½ cup fresh lemon juice
12 California avocados (about 6 lb.)