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.