INGREDIENTS
2
Romaine hearts (10 ounces)
24
Shrimp, large
1
Fennel, bulb
1
Garlic clove
2
Hass avocados, wedges pitted
3
Radishes
1
Scallions
1
Shallot
1/2 tsp
Thyme
1/2 cup
Chicken broth, low-sodium
3 tbsp
Lemon juice, fresh
3/4 cup
Worcestershire sauce
1
Kosher salt
1
Pepper
3 tbsp
Canola oil
1/4 cup
Plus 2 talespoons extra-virgin olive oil
2 tbsp
Butter, unsalted
1/4 cup
White wine, dry