BBQ Gulf Shrimp with Avocado and Black-Eyed Peas
Enjoy perfectly spiced shrimps and creamy avocado in our recipe for BBQ Gulf Shrimp with Avocado and Black-Eyed Pea Salad.
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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
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