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Ingredients
Spice Sachet:
- 2 tsp. coriander
- 2 tsp. fennel seeds
- 1 tsp. peppercorns
- ½ tsp. chili flakes
- 1 tsp. mustard seeds
Citrus Marinade:
- 2 cups Florida Orange Juice
- ⅓ cup lime juice
- ⅓ cup lemon juice
- 1 ½ cups rice wine vinegar
- 2 ½ tbsp. sugar
- 2 tsp. curry powder
- ½ tsp. turmeric
- 1 Spice Sachet (see step 1)
- 2 lbs. shrimp, medium size, tail-on, peeled and deveined
- 2 cloves garlic
- ½ jalapeño, halved and seeded
- 1 cup cilantro, whole sprigs
- 2 cups red onion, sliced
- Citrus Vinaigrette (see step 5)
- 2 avocados, sliced
- Salt and pepper to taste
Citrus Vinaigrette:
- 2 cups Citrus Marinade (see steps 2 and 3)
- 1 tbsp. cornstarch
- 1 tbsp. cold water
Garnish:
- ½ cup cilantro leaves
Instructions
- Make Spice Sachet with coriander, fennel seeds, peppercorns, chili flakes and mustard seeds.
- Combine Florida Orange Juice, lime juice, lemon juice, rice wine vinegar, sugar, curry
- Bring to a boil and reserve 2 cups to make Citrus Vinaigrette. Add shrimp, garlic, jalapeño, cilantro and red onion. Bring back to a simmer and cook for an additional 2 to 3 minutes. Remove pot from heat.
- Pour into a glass or plastic container and refrigerate overnight.
- To make Citrus Vinaigrette, combine cornstarch and cold water. Bring 2 cups reserved marinade to boil and whisk in cornstarch mixture. Bring to a simmer until thickened. Cool and reserve.
- To serve, fan avocado slices on plates. Place shrimp on top and drizzle with Citrus Vinaigrette.
- Garnish with cilantro leaves.
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