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BBQ Gulf Shrimp with Avocado and Black-Eyed Pea Salad



1 tablespoon unsalted butter
1 teaspoon garlic into thin slices
1 pound large (16-20 per pound) Texas Gulf white shrimp
1 tablespoon Tobasco
¼ cup honey sweet BBQ sauce Rufus Teague
juice of 1 lemon
½ cup Mexican beer
1 2 “sprig of rosemary
1/4 cup extra virgin olive oil
The juice of 2 lemons
10 ounces of butter lettuce, broken into large pieces
¾ cup cooked black-eyed peas
3 spring onions, very thinly sliced ​​
3 radishes, fine shaving
2 avocados, cut into 1 / 8ths


In a large skillet over medium heat, melt butter and saute garlic until fragrant but not browned, 1 to 2 minutes. Add shrimp and cook for 1 minute on each side. Raise the heat to high and add the Tobasco, barbecue sauce and lemon juice. Spice with salt and pepper. Halve sauce pan and return the shrimp to the pan, mix well. Remove from the fire.

In a large bowl, whisk together the olive oil with the lemon juice. Stir in lettuce, black-eyed peas, green onions, and radishes. Divide the salad onto two plates. toss gently to coat avocados in the bowl, and season with salt and pepper. Arrange salad on plates and top with the hot shrimp. Serve immediately.

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