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.

See also Edit

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