1 teaspoon olive oil
1 pound medium shrimp, peeled and deveined
1 small onion, chopped
2 lemons, sliced
1 tablespoon Cajun seasoning
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 medium onion, chopped
2 lemons, sliced
1 medium cucumber, sliced
1 medium grapefruit, sliced
2 medium tomatoes, peeled and chopped
2 medium zucchini, peeled and sliced
1 medium carrot, peeled and sliced
1 medium celery, sliced
1 onion, cut into 1 inch slices
2 tablespoons olive oil
In a small bowl mix olive oil and lemon juice. In a small bowl mix together Cajun seasoning, lemon juice, and olive oil. Mix this mixture in with the shrimp.
Heat a medium saucepan over medium heat. Add olive oil, then lemon slices, celery slices, diced tomatoes, zucchini, and carrots. Cook in medium heat until lightly browned, about 10 minutes. Stir in cucumber, grapefruit, tomatoes, and zucchini. Stir in olive oil.
Cover the pan with aluminum foil. Place in the refrigerator.
When the sheet is cool, cut a wedge out of the yellow squash. Heat the olive oil in the pan with the lemon slices and cook until tender. Remove the squash and cut it into cubes. Dice the celery and slice each cube into 1/2 inch pieces.
In a large bowl, combine the Cajun, lemon, and olive oil. Mix together well and pour this mixture over the shrimp, onion, lemon slices, vegetables. Then stir in the lemon slices, cucumber, grapefruit, tomatoes, and zucchini. Cover the pan, and simmer for 1 hour.
After 1 hour, remove the lid from the pot. Pour in enough olive oil and the lemon juice to cover. Bring to a boil. Whisk sauce slowly through a sieve into the pot. Cover, and simmer for 5 minutes. Strain vegetables and whisk soup into the pot with a spoon. Serve chilled.