From: Executive chef Nash Cognetti, Tra Vigne, St. Helena, CA. Yield: 12 servings.
8 oz. citronette (recipe follows)
sherried rock shrimp (recipe follows)
24 blood orange segement
4 cups arugula
6 large fresh Hass Avocados, peeled, seeded, cut in half*
5 meyer lemons, zest and juice
1 ruby grapfruit, zest and juice
2 oz. shallot, minced
2 Tbsp. Dijon mustard
¼ tsp. saffron, bloomed in ¼ cup hot water
as needed, salt
20 oz. olive oil
20 oz. rock shirmp, peeled and deveined
2 Tbsp. butter
1 tsp. olive oil
3 garlic cloves, finely chopped
⅛ tsp. red chile flakes
1 cup shallots, diced
1 tsp. smoked paprika
2 cups sherry wine
2 cups heavy cream
3 oz. crescenza cheese
⅛ cup chopped parsley
For citronette: Purée lemon and grapefruit juice and zests, plus shallot, mustard and saffron in blender. Slowly add olive oil to emulsify. Refrigerate.
For sherried rock shrimp: Place butter, olive oil, garlic, shallots and chile flakes in large sauté pan and cook over high heat for 2 minutes. Add shrimp, paprika and salt; cook for 1 minute. Add the sherry wine and allow to reduce until alcohol odor is gone. Add cream and reduce by half. Add crescenza cheese and chopped parsley.
Per order: Toss arugula with 6 oz. citronette. Place ⅓ cup dressed arugula on the right end of a rectangular platter. Place the half Hass Avocado in center of the platter. Fill it with a heaping ¼ cup of warm sherried rock shrimp and sauce allowing sauce to overflow the avocado. Place 2 segments of blood orange on the left end of platter. Drizzle with 1 tsp. of citronette.
*A large avocado weighs about 8 oz. as purchased.