Florida Citrus Pickled Shrimp

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prepare

cook

serves

2 lb. Shrimp, medium size, tail-on, peeled and deveined

2 each Garlic, whole cloves

½ each Jalapeño, halved, no seeds

1 cup Cilantro, whole sprigs

2 cups Red onion, sliced

1 each Spice Sachet

Citrus Vinaigrette

2 each Avocado, sliced

Salt and pepper, to taste

2 cups Citrus marinade

½ cup Cilantro leaves, for garnish

1

Make Spice Sachet with 2 tsp coriander, 2 tsp fennel seeds, 1 tsp peppercorns, ½ tsp chili flakes and 1 tsp mustard seeds.
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.
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.
4

Pour into plastic nonreactive or glass container and refrigerate overnight.
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.
6

To serve, fan avocado slices on plates. Place shrimp on top and drizzle with Citrus Vinaigrette.
7

Garnish with cilantro leaves.

Pairs well with Dolphin Chaser