Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 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 large cloves finely chopped garlic
- As needed salt
- 2 11/16 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 Pounds and 8 ounces, approximately orange sections
- 3 Pounds approximately ruby grapefruit sections
- 12 8 ounces each California Avocados
- As needed for garnish crisp fried thin blue tortilla strips
- =
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
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.
To compose the salad, on a serving plate, mound 3/4 cup shrimp salad on one side of the plate. Slice 1/2 avocado thinly. With a spatula, put it opposite the shrimp, almost touching; press lightly to fan it out lengthwise toward the shrimp. Arrange the 5 orange segments, then the then 5 grapefruit on either side of the avocado and shrimp salad. Drizzle the plate with 1 tablespoon reserved dressing. Scatter with tortilla strips.