- 2 tablespoons coriander seeds -- crushed
- 1 tablespoon red pepper flakes
- 750 milliliters Olive Oil
- 1/2 cup sugar
- 1 1/2 teaspoons corn starch
- 1/3 whole cucumber -- remove seeds, small dice
- 1 each large poblano pepper -- roasted and diced
- 2 tablespoons cilantro -- minced
- 1 each lemon
- 1/2 each orange, navel
- 1 tablespoon sherry vinegar
- 1 each tomato, vine ripened
- 2 each avocado
- 8 large shrimp -- peel and devein
In a medium saucepan over high heat, toast the coriander with the red pepper flakes 1 minute or until fragrant. Add the oil. Heat until just hot to the touch. Remove from heat and let steep for 10 minutes. Strain into a medium pan.
Remove zest from the lemon without the pith (white), reserving the lemon. Finely dice the zest and place it in a small saucepan and cover with water. Boil, drain into a sieve, return zest to pan covering with water a second time. Boil. Drain. Return zest to saucepan, add 1/2 cup water and sugar. Bring to boil. Remove from heat and let cool. Pour the syrup through a sieve into a clean saucepan setting zest aside. Combine corn starch with 1 1/2 teaspoons water making a slurry. Add to the syrup with 1/2 teaspoon salt. Boil and cook until thickened, about 3 minutes. Let Cool
Cut the cucumber in half, remove seeds and dice with skin on . Place in bowl with the candied zest.
Roast the chile over open flame, place in bag to steam. When cool, remove skin, seeds and stem. Finely dice the pepper meat. Add to the cucumber mixture. Add 1/2 the reserved lemon juice, 1/2 teaspoon of the infused oil, cilantro, and salt to taste. Set salad aside.
In a small bowl, combine remaining lemon juice, orange juice, vinegar and salt to taste. Cut the tomato into 8 wedges and add to bowl. Set aside.
Warm the infused oil over low heat. Sprinkle the shrimp with salt and add to the oil. Oil should not sputter. Cook 4-6 minutes until firm. Transfer to paper towels and drain.
Peel and slice avocados. Lightly brush some of the lemon syrup onto each plate. Place salad on plate, tomato next to salad, sliced avocado next and then shrimp.