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
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.
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.
