Try this hit recipe from the San Diego Bay Wine & Food Festival 2019!
1 large ripe avocado, peeled and seed removed
¾ grated parmesan cheese
1 tsp lemon juice
½ tsp garlic powder
¼ tsp onion powder
1/8 ground black pepper
1 large avocado
¼ cup cilantro
1 medium lime
½ tsp Salt or more to taste
2 tbsp heavy Cream
Chili Lime Shrimp:
1 Lbs. raw, peeled fresh shrimp
1 ½ tsp chili powder
¼ tsp salt
4-5 cloves garlic minced
1 tbsp olive oil
Preheat oven to 325 F. Line two (half sheet baking sheets with parchment paper or silicone baking mats)
In a medium bowl, add avocado mash with a spoon until completely pureed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper. Stir until everything is evenly blended.
Add heaping teaspoon of batter to prepared baking sheet. Space each dollop of batter 3 inches apart. You should be able to fit 12 chips on a half sheet pan (18x13”)
Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook and additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown
Let chips cool completely before eating. Chips will crisp up further as they cool.
Bring all avocado and heavy cream ingredients to a blender or food processor. Blend everything up. Add more salt if needed. Transfer to small bowl.
Chili Lime Shrimp
In a small bowl, combine shrimp marinade: chili powder, salt, garlic, lime juice, and olive oil. Pat dry shrimp and transfer to a bowl. Add marinade to shrimp and coat evenly. Let sit in the marinade for 30 minutes.
Heat skillet with 1 tbsp vegetable oil. Once skillet is heated, add shrimp and cook for 1 or 2 minutes, or until shrimp is cooked ( cooked shrimp typically curls up and is no longer translucent). Remove from heat promptly.
Top the Avocado mousse onto the cracker or serve it on the side.