12 large shrimp (peeled and deveined)
3 lemons
2 T coriander seeds
8 oz lump crabmeat
2 avocadoes
1 lime
2 grapefruits
2 bunches frisee (if unable to find frisee, mixed greens can be substituted)
1 bunch cilantro
1/4 C olive oil
Vinaigrette:
1 vanilla bean
1/2 C grapefruit juice
1 T Dijon mustard
1/2 C champagne vinegar
1 1/2 C grapeseed oil
Cut the lemons in half and add to pot of boiling water. Add the coriander seeds and season with salt. Let it simmer for at least five minutes before adding the shrimp. Cook shrimp until tender and cooked through (about 4 minutes). Immediately place shrimp in ice bath. Cut the avocadoes in half and remove the seed. Scoop out and place into bowl. Add lime juice and season with salt and pepper. Puree with a hand blender until smooth. For the vinaigrette, add the first four ingredients together in a blender. With the blender on medium add the oil in a slow stream until emulsified.
For the cilantro oil, add the olive oil and cilantro (which has been rinsed well and the bottom part of the stem removed) to a blender. Puree until smooth. Cut the skin off the grapefruits and cut out the segments. Set a side to garnish the plate.
To assemble use a large ring mold and place in center of plate. Add a few spoonfuls of the avocado puree first. Then toss the crabmeat with vinaigrette and place on top of the avocado. Remove the ring mold and place three shrimp on top. Toss the frisee with the vinaigrette and place gently on top of the shrimp. Place five grapefruit segments around the napoleon and garnish with the cilantro oil. Enjoy.
