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1
Make Spice Sachet with 2 tsp coriander, 2 tsp fennel seeds, 1 tsp peppercorns, ½ tsp chili flakes and 1 tsp mustard seeds.
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2
For Citrus Marinade: Combine 2 cups Florida orange juice, ⅓ cup lime juice, ⅓ cup lemon juice, 1½ cups rice wine vinegar, 2½ Tbsp. sugar, 2 tsp curry powder, ½ tsp turmeric and Spice Sachet in pot large enough to hold shrimp.
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3
Bring to boil. Reserve 2 cups to make Citrus Vinaigrette. Add shrimp, garlic, jalapeño, cilantro and red onion. Bring back to simmer and cook for an additional 2-3 minutes and then remove pot from heat.
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4
Pour into plastic nonreactive or glass container and refrigerate overnight.
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5
To make Citrus Vinaigrette: Combine 1 Tbsp cornstarch and 1 Tbsp cold water. Bring 2 cups reserved citrus marinade to boil and whisk in cornstarch mixture. Bring to simmer until thickened. Cool and reserve.
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6
To serve, fan avocado slices on plates. Place shrimp on top and drizzle with Citrus Vinaigrette.
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7
Garnish with cilantro leaves.
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