BBQ Gulf Shrimp with Avocado and Black-Eyed Peas | Rodney Strong

Ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely sliced garlic
• 1 pound large (16-20 per lb) Texas Gulf white shrimp
• 1 tablespoon Tobasco
• ¼ cup Rufus Teague Honey Sweet BBQ sauce
• Juice of 1 lemon
• ½ cup Mexican beer
• 1 2” sprig of rosemary
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• 10 ounces butter lettuce, torn into large pieces
• ¾ cup cooked black-eyed peas
• 3 spring onions, very thinly sliced
• 3 radishes, shaved thin
• 2 avocados, cut in 1/8ths