Barbecue Shrimp with Avocado Salad

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

  • Total Time:
  • Servings: 6

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.

Suggested Pairing

Fruit-forward, citrusy Chenin Blanc.

Contributed By Photo © Christina Holmes Published March 2015

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507964 recipes/barbecue-shrimp-avocado-salad 2015-02-26T23:44:52+00:00 Colby Garrelts salads|side-dishes|6|healthy|weeknight-dinner march-2015 recipes,barbecue-shrimp-avocado-salad 507964

Aggregate Rating value: 5

Review Count: 3539

Worst Rating: 0

Best Rating: 5

Author Name: Ketchupmonster4

Review Body: I think I'll toss the shrimp in minced garlic before I roast it, though, instead of adding raw garlic to the dressing.

Review Rating: 5

Date Published: 2016-06-20

Author Name: Smilyvietgirl

Review Body: OMG! simple yet mouth watering!!! amazing recipe!!! thanks!

Date Published: 2016-06-20

Author Name: Auntiepatch

Review Body: cook until reduced to ½ cup - ??? What does this mean?

Date Published: 2017-03-13

Author Name: SHIV9104

Review Body: Good one        

Review Rating: 5

Date Published: 2016-06-16

Author Name: pinkflower323

Review Body: Oh my! This is too delicious! Love shrimp and avocado!

Date Published: 2016-06-20

Author Name: Godfilling

Review Body: Yes!! I am going to make it tomorrow.

Review Rating: 4

Date Published: 2016-06-20

Author Name: searstower75

Review Body: Anything else I can use besides the romaine? Don't have a lot of the ingredients for it but it looks amazing!! :)

Review Rating: 5

Date Published: 2016-06-20

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