Citrus-Marinated Shrimp with Louis Sauce

Yield: Makes 10 to 12 appetizer servings

Ingredients

• 2  lemons, halved
• 2  limes, halved
• 1/2  orange, halved
• 1  tablespoon  crushed red pepper
• 4  pounds  unpeeled, large fresh 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  dried crushed red pepper
• Lettuce leaves
• Louis Sauce
• Garnish: citrus fruit slices

Preparation

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.

Peel shrimp, leaving tails on. Devein, if desired.

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.