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California Avocado, Citrus, and Rock Shrimp Salad

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Whisk together lemon juice, Sugar, hot sauce, garlic, and 2 teaspoons salt. Whisk in oil; reserve. Stir 2 tablespoons salt, cayenne pepper, and bay leaves into 1-1/2 gallons water. Bring to a boil; simmer 5 minutes. Add the Shrimp. Cook Shrimp until just pink and opaque, about 1 minute. Spread on a sheet pan to cool. Do not refresh in cold water; the Just before service: Toss Shrimp with 1-3/4 cups reserved lemon dressing. Fold in bell pepper, Onion, and cilantro. Add more salt to taste, if necessary. PER ORDER

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Whisk together lemon juice, Sugar, hot sauce, garlic, and 2 teaspoons salt. Whisk in oil; reserve. Stir 2 tablespoons salt, cayenne pepper, and bay leaves into 1-1/2 gallons water. Bring to a boil; simmer 5 minutes. Add the Shrimp. Cook Shrimp until just pink and opaque, about 1 minute. Spread on a sheet pan to cool. Do not refresh in cold water; the Just before service: Toss Shrimp with 1-3/4 cups reserved lemon dressing. Fold in bell pepper, Onion, and cilantro. Add more salt to taste, if necessary. PER ORDER To compose the salad, on a serving plate, mound 3/4 cup Shrimp salad on one side of the plate. Slice 1/2 avocado thinly. With a spatula, put it opposite the Shrimp, almost touching; press lightly to fan it out lengthwise toward the Shrimp. Arrange the 5 orange segments, then the then 5 grapefruit on either side of the avocado and Shrimp salad. Drizzle the plate with 1 tablespoon reserved dressing. Scatter with tortilla strips.