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1
For the SHRIMP:
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Add seasoning to a pot of boiling water, this will foam up. Use only enough water to cover the shrimp, you will have to estimate here. You do not want to use way more water than necessary.
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3
Add shrimp and cook until they just turn pink 30-45 seconds. *This will likely take a bit longer depending on the size of your shrimp. It is important not to overcook the shrimp at this point. This is the timing the chef recommends but I boil longer and cool differently than she suggests, see next step for clarification.
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4
Transfer shrimp from water to a cookie sheet or flat plate and immediately place them in the refrigerator to completely cool. They will continue to cook a bit using this method because it is a slower cool down time. NOTE: I prefer to cook to desired doneness, DO NOT RINSE, scoop out of the hot water and put into a ziplock bag and submerge bag into a ice water bath to stop the cooking.
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5
Peel and devein shrimp.
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For the SAUCE:
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In a small sauce pan over medium heat, heat the oil.
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Add garlic, stir 1 minute.
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Add orange zest, stirring and orange juice. Heat through.
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10
Empty saucepan's content into a blender.
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Add all other sauce ingredients and puree until vey smooth.
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Season with salt & pepper.
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13
To Serve: Mix the cooked shrimp with half the sauce. Place shrimp in a glass, spoon more sauce over, then top with a little onion, avocado, popcorn and cilantro leaves.
