Beautiful presentation! Louis Sauce was easy and delicious. We liked the unexpected citrusy flavor of the shrimp.
Citrus-Marinated Shrimp with Louis Sauce
Yield: Makes 10 to 12 appetizer servings
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Chill: 25 Minutes
- 2 lemons, halved
- 2 limes, halved
- 1/2 orange, halved
- 1 tablespoon crushed red pepper
- 4 pounds unpeeled, large fresh shrimp
- 2 cups fresh orange juice
- 2 cups grapefruit juice
- 2 cups pineapple juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1 lemon, sliced
- 1 orange, sliced
- 1 lime, sliced
- 1 grapefruit, sliced
- 1 teaspoon dried crushed red pepper
- Lettuce leaves
- Louis Sauce
- Garnish: citrus fruit slices
- Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
- Peel shrimp, leaving tails on. Devein, if desired.
- Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.
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Citrus-Marinated Shrimp with Louis Sauce Recipe at a Glance
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