Barbecue Shrimp with Avocado Salad Recipe

Name: Barbecue Shrimp with Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 avocadospitted, peeled and cut into wedges; 2 romaine hearts (10 ounces), chopped; 1 fennel bulb, trimmed and thinly sliced; 3 radishes, thinly sliced

Servings: persons

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 avocadospitted, peeled and cut into wedges
2 romaine hearts (10 ounces), chopped
1 fennel bulb, trimmed and thinly sliced
3 radishes, thinly sliced

1
Make the shrimp In a medium saucepan, heat 1 tablespoon of the canola oil.
2
Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
3
Stir in the wine and thyme and cook until reduced by half, about 2 minutes.
4
Add the Worcestershire sauce and broth and cook until reduced to 1/2 cup, about 15 minutes.
5
Make the shrimp In a large skillet, heat the remaining 2 tablespoons of canola oil.
6
Season the shrimp with salt and pepper.
7
Cook over moderately high heat, turning once, for 2 minutes total.
8
Stir in the sauce and cook, stirring, until thickened, about 2 minutes.
9
Stir in the butter until incorporated and season with salt.
10
Transfer the shrimp to a platter and garnish with scallions.
11
Meanwhile, make the salad In a large bowl, whisk the olive oil with the lemon juice.
12
Add the avocados, romaine, fennel and radishes, season with salt and toss to coat.
13
Serve the salad with the shrimp.

1002

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1/4 cup dry white wine, and more.

Yes, Barbecue Shrimp with Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecue Shrimp with Avocado Salad

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