Spicy Avocado, Citrus, and Rock Shrimp Salad

Whisk together lemon juice, sugar, hot sauce, garlic and 2 teaspoons salt. Whisk in oil; reserve.

Stir 2 tablespoons salt, cayenne pepper and bay leaves into 3/4 gallons water. Bring to a boil; simmer 5 minutes.

Add the shrimp. Cook shrimp until just pink and opaque, about 1 minute. Spread on a sheet pan to cool. Do not refresh in cold water; the peeled rock shrimp will absorb water quickly. Chill.

Just before serving, toss shrimp with reserved lemon dressing. Fold in bell pepper, onion and cilantro. Add more salt to taste, if necessary.

To serve: Mound 3/4 cup shrimp salad on one side of an individual plate. Slice 1/2 avocado thinly. With a spatula, put it opposite shrimp, almost touching; press lightly to fan it out lengthwise toward the shrimp.

Arrange 5 orange and 5 grapefruit segments on either side of the avocado and shrimp salad. Drizzle the plate with 1 tablespoon reserved dressing. Garnish plate with tortilla strips.