Instructions

1. Make the pickled shallots. In a small saucepan over medium-high heat, bring the water, vinegars, honey, salt, peppercorns and mustard seeds to a simmer, stirring until the honey and salt are dissolved. Remove from the heat.
2. Add the sliced shallots to a mason jar (or a similar type of heat-safe and re-sealable container). Pour the hot pickling liquid over the shallots. Cover and let them sit until the liquid comes to room temperature, about 15 minutes. Then place the mason jar in your refrigerator for at least 2 hours. Pickled shallots can be stored in your refrigerator for up to 2 weeks.
3. Make the dressing. In a small bowl, whisk together all the ingredients for the dressing. Set aside.
4. Prepare the salad. Rinse the shrimp under cold water and let them drain. Then pat them dry with a paper towel. Set aside.
5. Heat the butter in a large skillet over medium-high heat. Once the butter starts to lightly brown, add the shrimp in a single layer. Sprinkle 1/4 tsp. of the salt and the red pepper flakes over the shrimp. Cook the shrimp for about 1-2 minutes on each side, or until they are no longer transparent and have some pink/red accents. Transfer the shrimp to a clean plate and set aside.
6. Return the skillet to the heat. Add the asparagus and 1 tablespoon of water. Cook, stirring frequently, until the asparagus is deep green and crisp-tender, about 3-4 minutes. Sprinkle with the remaining 1/4 tsp. of salt. Transfer the asparagus to the plate with the shrimp.
7. Divide the chopped romaine between 2 large bowls. Drizzle with some of the dressing and toss to coat. Then top with the avocado, cucumber, shrimp and asparagus, dividing the ingredients evenly between the 2 bowls. Add some pickled shallots and drizzle with additional dressing. Enjoy immediately.