A simple and succulent late summer supper that we ate al fresco. Have you tried our organic avocados? They may cost a little more but they are so good. I have been buying them for the past month and the creaminess and quality have been amazing.
I had some leftover roasted potatoes that we had along with this meal.
Grilled bread, rice or a couscous salad would be great also.
Ingredients
1 bag frozen shrimp, thawed and shelled
salt and pepper
olive oil
barbecue sauce
Salad
chopped tomatoes
thinly sliced red onion
diced cucumbers
chopped arugula
olive oil
squeeze of lemon juice
salt and pepper
Directions
Toss the shrimp with a little olive oil, salt and pepper. Place on skewers (I use metal ones that I brush with a little bit of oil). Place on the barbecue and grill for 2-3 minutes on each side until the shrimp are pink. Brush with barbecue sauce the last minute of cooking on each side.
Slice a ripe avocado, season with salt and pepper.
Combine the salad ingredients in a bowl, mix to combine.
