Barbecue Shrimp with Avocado Salad

Serving Size: 6
Total Time:

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

Shrimp

  • 3 Tbsp canola oil
  • sliced scallions, for garnish
  • 2 Tbsp unsalted butter, cut into tablespoons
  • pepper
  • kosher salt
  • 24 large shrimp, shelled and deveined
  • 0.5 cup low-sodium chicken broth
  • 0.75 cup Worcestershire sauce
  • 0.5 tsp chopped thyme
  • 0.25 cup dry white wine
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  1. 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.
  2. 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.

Salad

  • 1 fennel bulb, trimmed and thinly sliced
  • 2 romaine hearts (10 ounces), chopped
  • 2 Hass avocados—pitted, peeled and cut into wedges
  • 3 Tbsp fresh lemon juice
  • 0.25 cup plus 2 Tbsp extra-virgin olive oil
  • 3 radishes, thinlys sliced
  1. 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.

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Recipe Credit: Colby Garrelts
Image Credit: Christina Holmes