Saffron Rock Shrimp Stuffed Avocado

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*

Citronette (yields 4 cups):

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

Sherried Rock Shrimp (Yields 12 heaping ¼-cup servings):

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.