Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
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.