Avocado, Citrus and Rock Shrimp Salad

Description

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

1. Whisk together lemon juice, Sugar, hot sauce, garlic and 2 teaspoons salt.
2. Whisk in oil; reserve.
3. Stir 2 tablespoons salt, cayenne pepper and bay leaves into 1-1/2 gallons water.
4. Bring to a boil; simmer 5 minutes.
5. Add the Shrimp.
6. Cook Shrimp until just pink and opaque, about 1 minute.
7. Spread on a sheet pan to cool. Do not refresh in cold water;
8. The peeled rock Shrimp will absorb water quickly. Chill.
9. Toss Shrimp with 1-3/4 cups reserved lemon dressing.
10. Fold in bell pepper, Onion and cilantro.
11. Add more salt to taste, if necessary.
12. Mound 3/4 cup Shrimp salad on one side of the plate.
13. Slice 1/2 avocado thinly.
14. With a spatula, put it opposite Shrimp, almost touching; press lightly to fan it out lengthwise toward the Shrimp.
15. Arrange 5 orange and 5 grapefruit segments on either side of the avocado and Shrimp salad.
16. Drizzle the plate with 1 tablespoon reserved dressing.
17. Garnish plate with tortilla strips.