Recipes Barbecue Shrimp with Avocado Salad 5.0 (3,538) 7 Reviews This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold. Slideshow: More Shrimp Recipes By Colby Garrelts Colby Garrelts Why Because he's almost single-handedly energizing the dining scene in Kansas City, bringing urbane food to the land of barbecue and creating excellent, extremely personal American dishes. Born Harrisonville, MO; 1974. Experience The American Restaurant in Kansas City, MO; Tru in Chicago; Röckenwagner in Santa Monica, CA. Career turning point Dropping out of culinary school. "I went to cooking school at a community college, but I wasn't doing well. Then I got a job at a place called the Stolen Grill and I just dived right in. Thank goodness I dropped out of school." Most humbling moment His first night at Tru. "I'd never seen the attitude, the discipline before. I walked in from a kitchen with four guys to one with 20 pros. When people had a five-second break, they swept the floor. It didn't take me long to pick up a broom. But when you're sweeping, the cooks yell at you not to brush their feet." Biggest motivator His wife, Megan, the pastry chef at Bluestem. "When I get complacent, she'll start ripping up the storeroom." His dream restaurant "I want to have a place where everything is perfect—the service, the kitchen, the menu. I'd like to do the kind of fine dining that you see in big cities." Won Best New Chef at: Bluestem; Kansas City, MO Food & Wine's Editorial Guidelines Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 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 Directions 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. 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. 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. Rate it Print