1. In 12-inch skillet, heat oil over medium heat.
2. Add garlic and saute for 2 to 3 minutes or until lightly browned.
3. Stir in tomatoes, chili sauce, cloves, bay leaves, sherry or chicken stock, parsley, oregano, thyme, cayenne and simmer for 15 minutes; stirring occasionally.
4. Remove bay leaves and cloves.
5. Mix in crab and corn.
6. Pour into shallow soup bowls.
7. Place a portion of grilled seafood in center of each bowl.
8. Distribute avocado over sauce.
9. Top each seafood steak with two tablespoons of California Salsa and sprig of Italian parsley.
10. Serve.
11. Sprinkle each piece of seafood with lemon juice.
12. In small bowl blend thyme, oregano and cayenne.
13. Oil grill, and grill seafood over medium-hot gray ash covered coals for 5 minutes.
14. Turn and sprinkle with remaining herbs and grill additional 4 to 5 minutes or until meat flakes easily with fork and is even in color.
15. Sprinkle one-half mixture on seafood.

*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.