Avocado Madness: Southern BBQ Shrimp with Peach Avocado Salsa

Chef's Roll is like LinkedIn for chefs, and they also throw out these amazing opportunities for us to gain recognition and experience. For March Madness, It's all about Avocados from Mexico with a Final Four style competition. The top 2 winners go to San Francisco to compete for $10,000. Obviously, this would be amazing. So each week, I'll post a new recipe using my favorite food of the moment, Avocado.

This week, the category is APPETIZERS. I gotta admit, this one threw me for a loop. For the other two categories, I had recipes that I used quite frequently. But when I incorporate avocado into appetizers, it's almost always as Guacamole or Avocado Toast. Both delicious, but neither is very unique or exciting. So I thought back to a Crab & Avocado Napolean I had made at a dinner party last year. I used peaches to sweeten it up. And since I love peaches with pecans, I thought these flavors would be a hit with the creamy avocado and briny shrimp. In the end, I plopped it on a homemade tortilla chip and it was perfect! This Southern BBQ Shrimp and Avocado Stack uses avocado in 2 ways; as a pretty creamy base and as an addition to the salsa.

These little guys are super cute and colorful. I'd love if you'd vote for me at the link below! I'll be having this for lunch today :)

CLICK HERE TO VOTE!!!

Southern BBQ Shrimp with Peach Avocado Salsa

8 corn tortillas

Olive oil

16 shrimp; peeled and deveined

¼ cup BBQ sauce

2 Avocados from Mexico

½ lime, juiced

1 peach, minced

2 tablespoons minced red onion

1 tablespoon minced parsley leaves

¼ cup toasted pecans, chopped finely

• Preheat a grill over medium high heat.

• Use a round cookie cutter to cut 16 2-inch rounds out of the tortillas. Brush each side with olive oil. Grill until toasted and crispy. Set aside.

• Season the shrimp with olive oil, salt and pepper. Grill the shrimp on each side until firm. Remove from the grill and brush with the BBQ sauce. Set aside.

• Using a sharp knife, cut the top half of the avocadoes into thin, circlular slices. Remove the pit from the slices near the center. Brush with lime juice and set aside.

• Mince the remainder of the avocado and place in a small bowl. Add the rest of the lime juice, the minced peaches, red onions and parsley leaves. Season with salt and mix.

• To serve, top each tortilla round with a round of avocado. Top with the BBQ shrimp and a small spoon of the peach/avocado mixture.

• Garnish with the toasted pecans to serve.

#dairyfree #healthy #personalchef #pescatarian