Barbecue shrimp with avocado salad

Indulge in a flavorful BBQ shrimp paired with creamy avocado in this vibrant and zesty salad. Perfect for a refreshing and satisfying meal.

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 (280g), chopped
• 1 fennel bulb, trimmed and thinly sliced
• 3 radishes, thinly sliced

Instructions:

1. Heat 1 tablespoon of canola oil in a medium saucepan. Cook shallot and garlic over medium heat until softened, for around 3 minutes. Mix in wine and thyme and cook until the mixture is reduced by half, approximately 2 minutes. Add Worcestershire sauce and broth, simmer until it reduces to ½ cup, about 15 minutes.
2. Heat the remaining 2 tablespoons of canola oil in a large skillet. Season shrimp with salt and pepper. Sauté over medium-high heat, flipping once, for a total of 2 minutes. Add the prepared sauce and cook until it thickens, roughly 2 minutes. Stir in butter until it melts and season with salt. Plate the shrimp, topping with scallions for garnish.
3. Combine olive oil and lemon juice in a large bowl. Mix in avocados, romaine, fennel, and radishes, season with salt, and toss gently to coat. Serve the shrimp alongside the salad.

Summary:

• Calories: 949 kcal
• Fat: 67 g
• Protein: 24 g
• Carbs: 55 g
• Potassium: 2115 mg
• Magnesium: 83 mg