Heat 1 tablespoon of canola oil in a medium saucepan.

Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.

Stir in the white wine and thyme and cook until reduced by half, about 2 minutes.

Add the Worcestershire sauce and broth and cook until reduced to 1/2 cup, about 15 minutes.

Heat the remaining 2 tablespoons of canola oil in a large skillet.

Season the shrimp with kosher salt and pepper.

Cook over moderately high heat, turning once, for 2 minutes total.

Stir in the sauce and cook, stirring, until thickened, about 2 minutes.

Stir in the butter until incorporated and season with kosher salt.

Transfer the shrimp to a platter and garnish with scallions.

Whisk the extra-virgin olive oil with the lemon juice in a large bowl.

Add the avocados, romaine, fennel and radishes, season with kosher salt and toss to coat.

Serve the salad with the shrimp.