Ingredients Weight Measure

Marinade and Shrimp

Ingredients Weight Measure
Olive oil 1/2 cup
Cilantro, chopped 2 Tbsp.
Lime juice 4 Tbsp.
Lime zest 1 Tbsp.
Garlic, minced 2 tsp.
Onion, chopped 2 Tbsp.
Orange juice 1/2 cup
Grapefruit juice 1/2 cup
Coconuts rum 1/2 cup
Brown sugar 2 Tbsp.
TABASCO® brand Original Red Sauce 1/2 cup
Sea salt to taste
Cracked black peppercorns to taste
Jumbo shrimp, peeled and deveined 36 ea.


Ingredients Weight Measure
Grapefruit, segmented 3 ea.
Lime, segmented 3 ea.
Orange, segmented 3 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Worcestershire sauce 1 Tbsp.
Salt to taste
White pepper to taste


Ingredients Weight Measure
Whipping cream 2 cups
Sour cream 1 cup
Orange zest 2 Tbsp.
Lime zest 2 Tbsp.

Tomato Mixture

Ingredients Weight Measure
Avocado, small diced 1 ea.
Tomato, seeds removed, small diced 1 ea.
Green pepper, skin removed, small diced 1 ea.
Cilantro, chopped 2 Tbsp.


Ingredients Weight Measure
Mesclun mix 12 cups


Ingredients Weight Measure
Chives optional
Red peppercorns optional


  1. To prepare Marinade, combine all ingredients except shrimp. Reserve 1/3 of the mixture and add the shrimp to the remaining 2/3. Set aside.
  2. To prepare Fruit, toss together grapefruit, lime and orange segments in TABASCO® Sauce, Worcestershire, salt and pepper. Set aside.
  3. To prepare Topping, beat the whipping cream until it forms stiff peaks. Add the sour cream, orange zest and lime zest. Set aside.
  4. To prepare Tomato Mixture, combine avocados, tomatoes and green peppers with chopped cilantro and sprinkle with lemon juice. Set aside.
  5. Remove the shrimp from the marinade that has sat for 15 to 20 minutes. Grill just until opaque. Do not overcook! Divide the mesclun among 12 plates and arrange 3 shrimp on top of each. Sprinkle the tomato mixture around the plate. Divide fruit among each plate and arrange decoratively. Add a dollop of whipped cream mixture to each plate and drizzle the plate with a little of the reserved marinade.
  6. Garnish with chives and red peppercorns if desired.

Yield: 12 servings

Will serve up to 20 people, just add 3 extra shrimp for each person and a cup of mescalin for each person. My dish is an obvious winner! It is easy and inexpensive to prepare. The ingredients are available year round. The presentation is beautiful! And, above all else, it tastes fantastic!