Ingredients: Serves 12
 3 pounds (21/25 shrimp), raw, shell on
 1 ½ gallons water
 3 lemons cut in half
 3 tablespoons salt

 ½ red onion, peeled and sliced in ½ inch slices
 2 beefsteak tomatoes
 2 red peppers
 2 green jalapenos
 1 ounce vegetable oil 
 Juice of 3 oranges
 Juice of 3 lemons
 2 tablespoons ketchup
 10 dashes Tabasco
 1 tablespoon black pepper
 3 tablespoons salt

 1 tablespoon salt
 Juice of 3 limes
 ½ red onion, peeled and shaved thinly with a knife or on a  Japanese mandolin
 Ό bunch scallion, sliced thinly on the bias
 Ό bunch (½ oz) cilantro, cleaned and stemmed
 3 avocados, pitted, peeled, and cut into large dice

To poach the shrimp: Place water with 4 tablespoons salt  and 3 lemons cut in half in a large 
stockpot and bring to  a rapid boil over high heat. Place shrimp in water, constantly  stirring 
slowly and cook 50% of the way through, approximately  30 to 60 seconds. Strain out water, 
discard lemons and place  shrimp on a large cookie tray in the refrigerator to cool  for 15 to 20 
minutes. Once cooled, peel shrimp completely,  slice in half - lengthwise - and remove the vein of
the shrimp.

For the sauce: Preheat oven to 450 degrees F. In large bowl,  toss onion, tomato, red pepper and 
jalapenos in vegetable  oil with 1 tablespoon of salt. Place on cookie sheet and  roast in oven until 
skin on peppers and jalapenos are blistered,  approximately 20 to 30 minutes. Cool vegetables 
slightly  and remove stems and seeds from red peppers and jalapenos,  leaving skin intact. Place 
all roasted vegetables in a blender  and liquefy on high for 1 minute. Transfer vegetable puree  
into a large bowl and whisk in, by hand, ketchup, Tabasco,  lemon juice and orange juice. Season to 
taste with salt and  pepper and refrigerate.

To prepare the ceviche: Toss shrimp with salt in large  bowl and let stand for 1 minute to
allow salt to fully  dissolve on shrimp and avoid being washed off by the lime  juice. Toss in lime 
juice and let stand for an additional  minute - until shrimp begins to turn opaque. Add in shaved
red onion, scallion, cilantro, avocado and sauce. Gently  fold ingredients together to avoid
mashing up avocado.  Serve in chilled dishes.

Please report any bad links..Thanks, Buzz


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