BBQ Shrimp & Avocado Salad & Jambalaya

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  • 1 cup of black beans soaked in ½ cup water & ½ cup Samuel Adams Boston Lager (overnight)
  • 2 tablespoons of bacon, diced
  • 2 tablespoons of onion, diced
  • 6-10 jumbo shrimp
  • 1 tablespoon extra virgin olive oil
  • ½ cup BBQ sauce
  • 1 avocado, diced
  • 1 tablespoon of chopped cilantro
  • ½ red onion, chopped
  • Juice of 1 lemon
  • Salt & pepper


For the bean mixture, cook the bacon in a saucepan for 5 minutes over medium heat until the bacon fat starts releasing. Add the onions and stir for 2 minutes. Add the black beans and cover with water. Cook until the beans are soft, refilling with water when necessary. In a hot sauce pan, sear the shrimp in olive oil on both sides until cooked through (~ 3 min per side). Spill oil out of pan, add BBQ sauce and coat shrimp. Take the avocado, cilantro, red onions, lemon juice, salt, & pepper and mix in a bowl. Combine mixture with the cooked shrimp and pour over black beans. ENJOY!