The Mark's Shrimp-and-Avocado Salad Recipe

Name: The Mark's Shrimp-and-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Champagne vinegar; 1 medium shallot, minced; 1/4 cup heavy cream; 5 tablespoons cold unsalted butter, cut into tablespoons; Salt; Cayenne pepper; 3 tablespoons truffle juice or porcini water (see Note); 2 teaspoons soy sauce; 2 teaspoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 20 large shrimp, shelled and deveined; 6 ounces packed mesclun (½ cups); 3 ounces enoki mushrooms, trimmed; 1 medium tomatopeeled, seeded and cut into 1/2-inch dice; 1 Hass avocado, sliced 1/4 inch thick; 2 tablespoons minced chives

Servings: persons

1/3 cup Champagne vinegar
1 medium shallot, minced
1/4 cup heavy cream
5 tablespoons cold unsalted butter, cut into tablespoons
Salt
Cayenne pepper
3 tablespoons truffle juice or porcini water (see Note)
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
6 ounces packed mesclun (½ cups)
3 ounces enoki mushrooms, trimmed
1 medium tomatopeeled, seeded and cut into 1/2-inch dice
1 Hass avocado, sliced 1/4 inch thick
2 tablespoons minced chives

1
In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes.
2
Add the cream and simmer over moderate heat until reduced by half.
3
Remove from the heat.
4
Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil.
5
Season with salt and cayenne.
6
In a small bowl, whisk the truffle juice, soy sauce and lemon juice with the olive oil; season the vinaigrette with salt.
7
In a large skillet, heat the remaining butter.
8
Add the shrimp, season with salt and cayenne and cook over moderate heat, turning, until pink and curled; remove from the heat.
9
Arrange the mesclun on plates.
10
Top with the enoki, tomato and avocado and drizzle with the vinaigrette.
11
Whisk the butter sauce over moderate heat until very warm.
12
Arrange the shrimp on the salad and drizzle with the warm butter sauce.
13
Sprinkle with the chives and serve.

752

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/3 cup Champagne vinegar, 1 medium shallot, minced, 1/4 cup heavy cream, 5 tablespoons cold unsalted butter, cut into tablespoons, and more.

Yes, The Mark's Shrimp-and-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.

That's it — enjoy your meal!

The Mark's Shrimp-and-Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions