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1
Arrange an oven rack 4 inches from the broiler heat source.
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2
Preheat the broiler.
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3
Generously butter a rimmed baking sheet.
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4
In a small saucepan, combine the vinegar and shallots.
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5
Boil over high heat, stirring occasionally, until the liquid has almost completely evaporated and the shallots are glazed, 12 to 15 minutes.
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6
Stir in the cream and continue boiling until reduced by half, about 2 minutes.
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7
Reduce the heat to low and whisk in the butter, a little at a time, until well incorporated.
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8
Season to taste with salt and cayenne.
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9
Meanwhile, butterfly the shrimp by cutting each in half along its vein, slicing all the way through the curved middle, but keeping the stubby ends connected.
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10
Open the butterflied shrimp (theyll resemble hearts) and arrange in the prepared pan in a single layer.
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11
Season with salt and cayenne, then splash a little water over the shrimp.
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12
Broil until the shrimp just become opaque, about 3 minutes.
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13
Divide the greens among serving dishes.
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14
Arrange the tomatoes and avocados over the greens, then scatter the mushrooms all around.
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15
Spoon the dressing all over.
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16
Arrange the shrimp around the center and spoon the beurre blanc over the shrimp.
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17
Garnish with chives.
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18
To keep shrimp moist and juicy while getting lightly browned in the broiler, I add a splash of water to the pan.
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19
Think of it as steam-broiling.
