BBQ Shrimp & Avocado Salad

Recipe courtesy of Todd English

BBQ Shrimp & Avocado Salad

1 cup Black beans soaked in water overnight
2 Tablespoons Bacon, diced
Onion, diced 2 Tablespoons
6-10 Jumbo Shrimp 5 ea.
1 Tablespoon extra virgin olive oil
BBQ Sauce 1/2 cup
Avocado 1 ea, diced
Cilantro chopped 1 Tablespoon
1/2 ea Red onion, chopped
4 oz extra virgin olive oil
Juice of one lemon
Salt and pepper

For the bean mixture, render the bacon in a saucepot for about 5 minutes over medium heat, until the bacon fat starts releasing. Add in the onions and sweat for 2 more minutes. Add in the black beans and cover with water. Cook until the beans are soft, refilling with water as necessary.

In a hot sauté pan, sear the shrimp on both sides in 1 Tablespoon of Olive Oil until they are cooked through, about 3 minutes on each side. Spill the oil out of the pan, add in the BBQ sauce. Coat the shrimp in the sauce. Take the Avocado, cilantro, red onions, the olive oil, lemon juice, salt, and pepper and mix together thoroughly Add it to the shrimp and pour them over the black beans. Serve immediately


Copyright Todd English 2002