Barbequed Shrimp with Avocado Salad

Directions

  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.
  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.
  3. 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

  1. In a large bowl, whisk the olive oil with the lemon juice.
  2. 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