Directions:

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.

Puree the flesh of the avocado with the sesame oil, lime juice, minced shallot and salt. Spoon equal amounts of the avocado puree on each of the 6 plates. Position 3 of the shrimp in the avocado puree. Drizzle 2 tablespoons of the citrus sauce around.

Florida Citrus Sauce

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

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.

For more information, visit www.wildamericanshrimp.com.

Makes 1 Cup