It's another Fire It Up Friday! Lou and I want you to enjoy your food this summer like never before so we had to call in the grill boss, our friend, lifestyle expert and celebrity chef Chadwick Boyd to give us all the tricks of the trade! You may have seen Chadwick on The Today Show, Food Network, Lifetime, NBC, FOX, PBS and even on the silver screen! In other words, he knows what he's doing!

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All summer long Chadwick will give us cooking tip and custom recipes with you in mind! Today we talk AVOCADOS! Keep checking back every week on our 94.3 The Point app so you can download these truly AH-MAY-ZING craft food creations.

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Listen to Shannon Holly mornings on 94.3 The Point and download our free 94.3 The Point app.

This dish is a fun, elevated take on chips and guacamole for casual get-togethers. By looks alone, this dish impresses guests, yet it literally takes minutes to put together. The best part: any avocado from the grocery store works, even the rock-hard ones! The heat from the grill softens them right up. I mean who figures this stuff out? Chadwick does.

You can grill these outside on the patio or inside on your stove top with a grill pan. I like to serve these grilled avocados with tortilla or corn chips on the side. Offer little plates and small spoons so guests can scoop their avocado and salsa onto their chips.

SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 15 mins

Ingredients:
4 medium to large avocados

3-4 tablespoons extra virgin olive oil + 1 tablespoon more for finishing

1 teaspoon Kosher salt + more to finish

Freshly cracked black pepper to taste

⅓ - ½ cup restaurant style salsa

Half a fresh lime

Directions:
Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.

Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.

Bring a grill to medium-high heat – 425°F -450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.

Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.

Serve immediately with the salsa.  I'll bring the margaritas!!!!!!!!!!! xo

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