California Avocado, Citrus, and Rock Shrimp Salad

Ingredients

 * 1 1/3 Cups fresh lemon juice
 * 1/3 Cups sugar
 * 4 ½ Tbsp Louisiana hot sauce
 * 3 large cloves finely chopped garlic
 * As needed salt
 * 2 11/16 Cups olive oil
 * 2 Tbsp cayenne pepper
 * 12 bay leaves
 * 6 Pounds peeled and deveined rock shrimp
 * 3 Cups finely diced red bell pepper
 * 3 Cups thinly sliced green onion
 * ¾ Cup chopped cilantro
 * 2 Pounds and 8 ounces, approximately orange sections
 * 3 Pounds approximately ruby grapefruit sections
 * 12 8 ounces each California Avocados
 * As needed for garnish crisp fried thin blue tortilla strips

Directions
Whisk together lemon juice, sugar, hot sauce, garlic, and 2 teaspoons salt. Whisk in oil; reserve.

Stir 2 tablespoons salt, cayenne pepper, and bay leaves into 1-1/2 gallons water. Bring to a boil; simmer 5 minutes. Add the shrimp. Cook shrimp until just pink and opaque, about 1 minute. Spread on a sheet pan to cool. Do not refresh in cold water; the

Just before service:

Toss shrimp with 1-3/4 cups reserved lemon dressing. Fold in bell pepper, onion, and cilantro. Add more salt to taste, if necessary.

PER ORDER

To compose the salad, on a serving plate, mound 3/4 cup shrimp salad on one side of the plate. Slice 1/2 avocado thinly. With a spatula, put it opposite the shrimp, almost touching; press lightly to fan it out lengthwise toward the shrimp. Arrange the 5 orange segments, then the then 5 grapefruit on either side of the avocado and shrimp salad. Drizzle the plate with 1 tablespoon reserved dressing. Scatter with tortilla strips.