BBQ Shrimp And Avocado Salad

Provided by Chef Todd English, Olives

2-3 Servings




  • 1 package Contessa large Uncooked Tail-off Shrimp

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup BBQ sauce

  • Black Bean Mixture:

  • 2 tablespoons bacon, diced

  • 1 cup black beans (soaked in water overnight)

  • 2 tablespoons onion, diced

Avocado Mixture:

  • 1 avocado, diced

  • 1 tablespoon cilantro, chopped

  • 1/2 red onion, chopped

  • 4 ounces extra virgin olive oil

  • 1 lemon (juiced)

  • salt and pepper


  • Black Bean Mixture:

  • In a saucepan over medium heat, cook bacon for 5 minutes or until fat separates from bacon. Add 2 tablespoon of onions and cook for 2 additional minutes. Add black beans and cover with water. Cook until beans are soft, refilling water when necessary.


  • In a saute pan, add 1 tablespoon extra virgin olive oil and cook shrimp for 3 minutes on each side or until shrimp are completely cooked through. Once shrimp are cooked, discard excess oil and add BBQ sauce. Make sure shrimp are thoroughly coated with BBQ sauce.

  • Avocado Mixture:

  • In a separate mixing bowl combine avocado, cilantro, red onions, olive oil, lemon juice, salt and pepper. Mix well and set aside.

  • To serve, place black beans on a large serving dish, pour BBQ shrimp over black beans and top with avocado mixture.