Citrus-Marinated Shrimp With Louis Sauce

Submitted by Chef PotPie

"Wonderful appetizer for a warm summer night! Serve garnished with citrus slices on a bed of lettuce leaves. Cook time is chilling time. From Southern Living, Cajun Recipes."

 

• Ready In: 1hr
• Ingredients: 25
• Serves: 10

ingredients

• 2 lemons, halved
• 2 limes, halved
• 1⁄2 orange, halved
• 1 tablespoon crushed red pepper flakes
• 4 lbs unpeeled large raw 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 dry crushed red pepper
• lettuce leaf

• Louis Sauce

• 1 (12 ounce) jar chili sauce
• 2 cups mayonnaise
• 2 tablespoons grated grated onions
• 2 tablespoons grated lemon rind
• 3 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄4 teaspoon ground red pepper
• 1⁄2 teaspoon hot sauce

directions

1. Mix all sauce ingredients. Cover and chill.
2. 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.
3. Peel shrimp, leaving tails on. Devein, if desired.
4. 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.