Creamy Shrimp with Tomatoes and Herbs de Provence

Combine the shrimp, baking soda, and salt in a bowl and set aside to marinate for 10 minutes at room temperature.

Heat the avocado oil in a large nonstick pan over high heat. Add the shrimp and cook in a single layer until opaque, about 1-2 minutes. Flip and cook until the second side is opaque, another 1-2 minutes. Transfer to a bowl and set aside. Do not clean the pan.

Add the butter, shallot, tomatoes, and herbs de Provence to the pan along with a generous pinch of salt. Cook over medium-high heat, stirring occasionally until the shallots are soft and translucent and the tomatoes have released their liquid, about 5-8 minutes. Add the cream and stir until evenly mixed and a bit thickened. Remove the pan from the heat, add back the shrimp and toss to coat in the sauce. Season to taste with salt and pepper and serve over mixed greens.