Ingredients
3/4 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup ketchup
2 teaspoon garlic, minced
1 1/2 lb large shrimp, peeled, deveined, and haved lengthwise.
1 cup tomato, seeded, chopped
1/2 cup red onion, slivered
1/4 cup cilantro
2 tablespoons jalapeno, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 dashes hot sauce
2 Teaspoons fresh lime juice
1/4 cup kosher salt
1 cup avocado, diced
4 slices of lime
Preparation
Bring citrus juices, ketchup, and garlic to a boil in a medium saucepan. Add shrimp reduce heat to low and simmer 2 minutes. Drain shrimp through a sieve over a bowl. reserving citrus mixture. Place shrimp on a plate and chil. Prepare a large bowl of icewatter; nest the bowl of citrus juices in the ice water and whisk until cooled.
Stir tomato, onion, cilantro, jalapeno, oil, 1 teaspoon salt, and hot sauce into citrus mixture. Add shrimp; toss well to coat. Chill at least 15 minutes.
To serve, dip 4 glasses in 2 Tablespoons lime juice and then into kosher salt. Spoon 1/4 cup abocado into each glass and top with 1 cup shrimp mixture. Garnish with lime lices and serve with baguette crutons.
