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 Finely chopped garlic cloves
 * salt - as needed
 * 2 ¾ 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 ½ Pounds orange sections
 * 3 Pounds Ruby grapefruit sections
 * 6 Pounds California avocados
 * Crisp fried thin blue tortilla chips -- as needed for garnish

Directions
METHOD

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 peeled rock Shrimp will absorb water quickly. Chill.

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

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