Recipe of Wild American Shrimp with Citrus Sauce

A typical four-ounce portion of Wild American Shrimp has just 112 calories, when served steamed, boiled, grilled or baked, so it can be a refreshing way to lighten up your menu.

Recipe of Wild American Shrimp with Citrus Sauce Ingredients :
•    1 cup soda water
•    1 cup flour
•    pinch baking soda
•    pinch sesame seeds
•    1 cup Florida citrus sauce
•    6 cups peanut oil
•    18 jumbo Wild American Shrimp (under 10 size)
•    2 Tbs. sesame oil
•    3 avocados
•    1 shallot
•    2 limes

Recipe of Wild American Shrimp with Citrus Sauce Methods :
•    Whisk the flour, sesame seeds, baking soda, soda water and salt. Chill the batter in the refrigerator until needed
•    Clean the shells from the body of the shrimp and devein them. Heat the peanut oil in a small deep fryer to 350 degrees
•    Dip the shrimp in the batter while holding the tail fins. Carefully, dip the shrimp three quarters of the way into the oil and hold it there for 4 seconds before letting it go
•    Repeat the process for all the shrimp. You will have to fry the shrimp in batches of 3-4 at a time
•    Transfer them to a warm plate covered with a paper towel. Season them with fine sea salt when they come out of the oil. Purée the flesh of the avocado with the sesame oil, lime juice, minced shallot and salt
•    Spoon equal amounts of the avocado purée on each of the 6 plates. Position 3 of the shrimp in the avocado purée. Drizzle 2 tablespoons of the citrus sauce around

Recipe of Florida Citrus Sauce Ingredients :
•    1 grapefruit
•    1 lemon
•    Yields 1 cup
•    2 kumquats
•    1 Tbs. fresh chopped ginger
•    1 Tbs. fennel seeds
•    1 stalk lemongrass (chopped)
•    1 tangerine
•    1 lime
•    3/4 cup grape seed oil
•    2 oranges
•    2 Tbs. fresh-pressed peanut oil
•    2 shallots (minced)
•    1 Tbs. coriander seeds
•    2 Tbs. rice vinegar

Recipe of Florida Citrus Sauce Methods :
•    Zest, segment and juice the grapefruit, oranges, lemon, lime and tangerine. Thinly slice the kumquats and remove their seeds
•    Place the segments and the kumquats in a bowl. Place the citrus juice, zest, ginger, lemongrass, coriander, fennel and shallots in a small pot to reduce over a medium flame
•    When the juice has reduced to just before a paste, press it through a fine mesh strainer
•    Add it to the bowl with the segments and whisk in the vinegar and oils. Season with salt and fresh ground pepper

Serves 6.