The mark's shrimp-and-avocado salad

Savor the exquisite flavors of succulent shrimp paired with creamy avocado in this delectable salad bursting with freshness and zesty undertones.

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
• 170g packed mesclun (12 cups)
• 90g enoki mushrooms, trimmed
• 1 medium tomato—peeled, seeded and cut into 1/2-inch dice
• 1 Hass avocado, sliced 1/4 inch thick
• 2 tablespoons minced chives

Instructions:

1. Heat the vinegar and shallot in a small saucepan until it reduces, which should take about 3 minutes. Then, stir in the cream and let it simmer over medium heat until the mixture reduces by half. After removing it from the heat, gradually whisk in 4 tablespoons of butter one at a time, ensuring the sauce doesn't get too cold. Season the sauce with salt and a pinch of cayenne pepper without letting it reach boiling point.
2. Combine truffle juice, soy sauce, and lemon juice in a small bowl with olive oil; season the dressing with salt to taste.
3. Melt the remaining butter in a large skillet. Cook the shrimp over medium heat until they turn pink and slightly curled. Then, take the skillet off the heat.
4. Place mesclun on plates. Top with enoki mushrooms, tomatoes, and avocado. Drizzle the vinaigrette over the salad. Warm the butter sauce over medium heat. Arrange the shrimp on top of the salad and drizzle with the warm butter sauce. Garnish with chopped chives and serve.

Summary:

• Calories: 1537 kcal
• Fat: 138 g
• Protein: 34 g
• Carbs: 54 g
• Potassium: 2824 mg
• Magnesium: 198 mg