Shrimp Salad with Champagne Beurre Blanc

Name: Shrimp Salad with Champagne Beurre Blanc
Yield: Serves 4
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, softened, plus more for the pan; 1 cup champagne vinegar; 2 tablespoons minced shallots; 1/3 cup heavy cream; Kosher salt; Cayenne pepper; 20 large (16- to 20-count) shrimp, shelled and deveined; 12 ounces mixed greens (about 8 cups); 1/2 cup peeled, diced fresh tomatoes; 2 avocados, halved, pitted, peeled, and thinly sliced; 4 large white mushroom caps, thinly sliced; House Dressing (page 245); 2 tablespoons snipped chives, for garnish

January 24, 2012

The beauty of this dish is the butter and soy combination. I dress a fresh green salad with a light, lemony soy sauce vinaigrette, then top it with shrimp coated in a creamy beurre blanc. To marry the two elements, I use champagne vinegar in place of the traditional white wine for a sharper beurre blanc.

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