- 6
- 30 mins
Ingredients
- 3 tablespoons canola oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup dry white wine
- 1/2 teaspoon chopped thyme
- 3/4 cup Worcestershire sauce
- 1/2 cup low-sodium chicken broth
- 24 large shrimp, shelled and deveined
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter, cut into tablespoons
- Sliced scallions, for garnish
- 1/4 cup plus 2 talespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 Hass avocados—pitted, peeled and cut into wedges
- 2 romaine hearts (10 ounces), chopped
- 1 fennel bulb, trimmed and thinly sliced
- 3 radishes, thinly sliced
Preparation
Step 1
MAKE THE SHRIMP
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.
In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
MEANWHILE, MAKE THE SALAD
In a large bowl, whisk the olive oil with the lemon juice. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.