1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. When chilled remove peel)
1/2 bunch celery, chopped against the grain.
1 large ripe tomato, seeded and diced into 2/3-inch cubes
1 large shallot, diced into 1/4-inch cubes
1/2 bunch cilantro leaves, roughly chopped
Sea salt and freshly ground black pepper
2 ripe lemons, juiced
1 ripe avocado diced into 1/2-inch cubes
1/2 can mandarin oranges
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.