Lucero Ocampo
Hispanic Community Liaison

Growing up in a low-income family, I faced numerous risk factors that seemed destined to shape my future negatively. However, with perseverance, I overcame these adversities and pursued a bachelor’s degree in healthcare administration from Trevecca Nazarene University.

I started my career in the non-profit sector before moving to corporate America, driven by my vision of assisting working adults in obtaining higher education. In 2023, I transitioned to the construction industry, where I discovered a lack of mental health resources for men in the field, igniting a new passion within.

Later that year, I experienced a tragic event that profoundly changed my perspective on life. This led me to learn about the critical dangers of fentanyl and its impact across the United States. It was then that I discovered Chase Away Fentanyl, an organization I deeply believe in.

I am committed to drug prevention and educational training, particularly within the Hispanic community, which often lacks resources due to language barriers. I am excited about the future of Chase Away Fentanyl and look forward to contributing to its mission.

I DO BBQ - WEDDING CATERING FORM

SMOKIN' BUTTZ DELIVERED CATERING

SMOKIN' BUTTz BOXED LUNCHES

SMOKIN' BUTTZ CATERING FORM

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired