Barbequed Shrimp with Avocado Salad
Barbequed Shrimp with Avocado Salad
Directions
- 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.
- 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.
Ingredients
- black pepper, to taste
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 3 tbsp oil, canola
- 1/2 cup chicken stock
- 1 Peak Fresh Produce® Garlic, Clove(s), finely chopped
- 24 Empire's Treasure® Shrimp, Jumbo, peeled, deveined
- Kosher salt, to taste
- Peak Fresh Produce® Scallion(s), sliced for garnish
- 1 Peak Fresh Produce® Shallot(s), finely chopped
- 1/2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/4 cup wine, dry white
- 3/4 cup Worcestershire sauce
Shrimp Salad
Directions
- 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.
Ingredients
- 2 avocado(s), pitted, peeled, and cut into wedges
- 1 fennel, bulb, trimmed and thinly sliced
- 3 tbsp lemon(s), juiced, fresh
- 2 chopped lettuce, romaine heart(s), 10 oz
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 3 Peak Fresh Produce® Radish(es), thinly sliced
