• 5-6 shrimp (16-18 count per lb), peeled & deveined
• 1 tbsp butter + drizzle of olive oil for baking/broiler pan
• salt to taste
• cayenne pepper to taste
• 1½ cups Spring lettuce mix (crispy leaves including oak leaves, spinach, arugula, beet greens or other favorite crisp greens)
• avocado slices
• enoki mushrooms
• 1-2 tbsp peeled & diced tomatoes
• 1 tsp chopped chives

Truffle-Soy Vinaigrette

• ¼ cup soy sauce
• ¼ cup truffle juice
• 2 tbsp fresh lemon juice
• ¼ cup olive oil
• salt & pepper to taste (optional; taste vinaigrette before seasoning)

Champagne Vinegar Beurre Blanc

• 2 shallots, minced
• ⅔ cup Champagne vinegar
• ½ cup heavy cream
• 1 stick butter, cut in cubes
• pinch of cayenne pepper

Special Equipment

• broiler pan/sizzle platter

Make Truffle-Soy Vinaigrette

1. Mix all ingredients, except oil in a bowl, then slowly drizzle oil in while whisking

Make Champagne Vinegar Beurre Blanc

1. In a sauce pot combine vinegar, shallots and salt and reduce until dry
2. Add cream and reduce to a syrup, then whisk in butter, piece by piece (warm gently as necessary). Whisk in a pinch of cayenne and hold in a warm water bath until ready to use

Broil Shrimp & Assemble Salad

1. Preheat oven to broil, situating an oven rack on the top rung
2. Slice shrimp, running knife down the spine but not all the way through the head and the tail, so that when halves fan open, the shrimp are in a connected, circular ring
3. Coat small  broiler pan or sizzle plate with butter and drizzle with olive oil. Place shrimp atop, and sprinkle each with salt and cayenne pepper
4. Broil for 1½ - 2 minutes, standing by and watching to remove shrimp when they just turn pink
5. Mound greens on a large salad plate. Drizzle with 1-2 tbsp Truffle-Soy Vinaigrette. Top with avocado slices, enoki mushrooms, diced tomatoes chopped chives.
6. Arrange shrimp atop salad, drizzle with warm Champagne Vinegar Beurre Blanc and serve immediately