BBQ Glazed Shrimp, Cowboy Caviar, Avocado Mousse, Greens

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Serves 4
20 large shrimp
1 cup your favorite bbq sauce
salt and white pepper
peel the shrimp
season them with salt & pepper
cook on grill or in sauté pan
once they are cooked remove from heat and slather with bbq sauce

Cowboy Caviar:
1 can black beans
1 can hominy
1 can black eyed peas
1 can kidney
1/2 bunch green onions
2 large tomatoes
1 small jalapeños
1/2 bunch cilantro
1 large red bell pepper
empty all cans of beans in a colander and rinse till water runs clear    
be careful not to squish the beans
set aside and let the beans fully drain
cut open the jalapeño and discard the vein and seeds (you may want to wear  gloves for the jalapeno)
    small dice the jalapeno
    repeat same process with the red bell pepper
    dice the tomatoes
    clean and pick the cilantro leaves
    chop the green onion
    mix all the caviar ingredients
for cowboy caviar dressing:
1 cup salad oil
1 cup red wine vinegar
2 t cumin
juice of 2 limes
2 T sugar or 3 T honey
    place vinegar, cumin, lime juice and sugar in a bowl
    whisk together
    while whisking, slowly add in the oil
    season with salt & pepper
    toss the dressing into the caviar mix and let marinate for a few minutes before     serving

avocado mousse:
4 large avocados
2 lime juice
1/2 cup sour cream
salt & white pepper
    place sour cream and lime juice in food processor till smooth
    add in avocados and pulse till smooth
    do not over mix or mixture will get too hot and turn brown

1/2 pound your favorite greens
juice of 1 lemon
3 T olive oil
salt & white pepper
    toss the greens in lemon juice, oil and salt & pepper

    on a large plate smear the avocado mousse
    pile the caviar across the mousse
    place the dressed greens on top of the caviar
    layer the shrimp on top of the greens
    finish by drizzling a bit more bbq sauce on top of the shrimp