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BBQ Gulf Shrimp with Avocado and Black-Eyed Pea Salad

Pair with Rodney Strong Chalk Hill Chardonnay


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


In a large skillet over medium heat, melt the butter and sauté the garlic until aromatic, but not browned, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Tobasco, BBQ sauce, and lemon juice. Season with salt and pepper. Continue for 2 minutes, and remove the shrimp and set aside. Add the beer and rosemary spring and stir to deglaze the pan. Reduce pan sauce by half and return the shrimp to pan, toss to coat. Remove from heat.

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