Gulf shrimp kicked up and spread over a steaming bed of pan seared veggies. Topped with fresh avocado chunks - this deconstructed gulf shrimp cocktail takes center stage this summer! Watch the video here.
1 lb. Gulf Shrimp, peeled /deveined
3 Tablespoons HEB Chef’s Basting Oil, divided
2 Tablespoons Adam’s Reserve Kicked up Chicken Rub
¾ cup EACH medium diced Texas 1015 onions & sweet red pepper
½ cup EACH small diced seeded jalapenos & halved cherry tomatoes
1 ripe avocado, medium diced
¼ cup Texas on a Plate Bodacious Soppin’ Sauce