Peachy the Magazine September October 2015 | Page 72

Barbecue, Brisket and Tacos
BARBECUE SHRIMP WITH AVOCADO SALAD

This recipe is a family favorite. I serve it as a salad, but it is also great served as tacos.
3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
¼ cup dry white wine
½ teaspoon chopped thyme
¾ cup Worcestershire sauce
½ cup low-sodium chicken broth
24 large shrimp, shelled and deveined
Kosher salt and pepper, to taste
2 tablespoons unsalted butter,
cut into tablespoons
Sliced scallions, for garnish

For the salad:

¼ cup plus 2 tablespoons extra virgin
olive oil
3 tablespoons fresh lemon juice
2 Hass avocados, pitted, peeled and
cut into wedges

To prepare the shrimp:

In a medium saucepan, heat 1 tablespoon of 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.
To prepare 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.

2 romaine hearts (10 ounces), chopped

70

1 fennel bulb, trimmed and thinly
sliced

Suggested pairing:

3 radishes, thinly sliced

Recipe from Food & Wine.

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