Jean-Georges Shrimp Salad with Champagne Beurre Blanc

Shrimp Salad with Champagne Beurre Blanc

Serves 4

Ingredients
4 tablespoons (½ 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 shrimp (16- to 20-count), shelled and deveined
12 ounces (about 8 cups) mixed greens
1/2 cup peeled and diced fresh tomatoes
2 avocados, halved; pitted; peeled; and thinly sliced
4 large white mushroom caps, thinly sliced
House dressing
2 tablespoons snipped chives, for garnish
For House Dressing
2 tablespoons truffle juice
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Directions:

To Make the Salad:
Arrange an oven rack 4 inches from the broiler heat source. Preheat the broiler. Generously butter a rimmed baking sheet.

In a small saucepan, combine the vinegar and shallots. Boil over high heat, stirring occasionally, until the liquid has almost completely evaporated and the shallots are glazed, 12 to 15 minutes.

Stir in the cream and continue boiling until reduced by half, about 2 minutes. Reduce the heat to low and whisk

in the butter, a little at a time, until well incorporated. Season to taste with salt and cayenne.

Meanwhile, butterfly the shrimp by cutting each in half along its vein, slicing all the way through the curved middle, but keeping the stubby ends connected.

Open the butterflied shrimp (they’ll resemble hearts) and arrange in the prepared pan in a single layer. Season with salt and cayenne, then splash a little water over the shrimp. Broil until the shrimp just become opaque, about 3 minutes.

Divide the greens among serving dishes. Arrange the tomatoes and avocados over the greens, then scatter the mushrooms all around. Spoon the dressing all over.

Arrange the shrimp around the center and spoon the beurre blanc over the shrimp. Garnish with chives.

To Make the House Dressing:
Whisk together the truffle juice, soy sauce, lemon juice, oil, and pepper until well combined. Whisk again before using.

The dressing can be covered and refrigerated for up to 3 days.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc