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 :)