Barbecue Shrimp with Avocado Salad

INGREDIENTS

SHRIMP

·                                 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

SALAD

·                                 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 (10 ounces), chopped

·                                 1 fennel bulb, trimmed and thinly sliced

·                                 3 radishes, thinly sliced

HOW TO MAKE THIS RECIPE

1. MAKE THE SHRIMP 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. MAKE THE SHRIMP 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.

3. MEANWHILE, MAKE THE SALAD 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.