We’re in the DelmarvaLife kitchen with Chef Demetrisu Shockley of Berlin.
We’re making pan-seared red snapper with avocado mousse and charred asparagus with brown butter sauce.
- 1 avocado
- 1 tsp cayennne peppers
- Lemon juice
- Salt pepper to taste
- Bunch of asparagus
DelmarvaLife audience member Ron from Milford, Del. got to taste the dish!