By Chef Abraham Risho
“ I was eating out in a restaurant last year and decided to order the scampi, not having had the dish in almost a decade. It came out on a nice piece of toasted baguette and the shrimp was cooked just so. Immediately my brain was figuring out ways to improve it.
The result was to add our Advieh spice, which goes so well with things like sweet butter and white wine. I really liked the toast idea, but I needed the flavor to have more contrast than just bread. Then it came to me! The old Spanish style: baguette dredged into fresh tomatoes. Perfect! ” ~Chef Abraham Risho
