1 pinch salt
1/8 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 pound small shrimp, peeled and deveined
1 teaspoon fresh lemon juice
1 pound fresh broccoli, cut into 1/2 inch rounds
1 green bell pepper, chopped
1 green bell pepper, sliced
1 large orange, sliced
1/3 cup marinated shrimp
In a medium-size pot over high heat, place salt, garlic powder and olive oil. Saute for about 15 minutes, stirring frequently. Add lemon juice, garlic and lemon zest. Bring to a slow boil. Reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.
Return shrimp to pot and cook over medium heat for 5 minutes, scraping the bottom of the pot as needed.
When shrimp are cooked, remove from the pot and place in the same pot. Saute over medium heat for 10 minutes, or until well coated. Add broccoli, celery and bell pepper and stir until broccoli is wilted. Remove from heat and add orange slices and shrimp. Mix well and pour over shrimp. Sprinkle marinated shrimp over shrimp. Sprinkle shrimp with lemon slices. Sprinkle barbequed lemon slices over shrimp. Cover, and chill for 2 hours.
Remove shrimp from refrigerator. Cover pot and place over high heat. Bring to a boil, then reduce heat to medium. Cook 10 minutes, stirring occasionally, until shrimp are no longer pink and turning. Stir in lemon slices and carrot juice, and return pot to a boil. Bring to a slow boil, then reduce heat to low. Cook 5 minutes, stirring occasionally, until sauce has thickened enough to coat the back of a spoon. Cover a colander with foil and place over a bowl of boiling water. Cover and turn to coat shrimp. Simmer, covered, for 30 minutes.
While shrimp are cooking, remove the rack from the pot and let the shrimps cool.
Heat olive oil in a large skillet over medium heat. Saute shrimp in hot oil or on the side of a dish, until opaque. Remove shrimp in a large bowl to cool slightly.
While shrimp are cooking, remove the rack from the pot and poke large holes into the shrimp with a fork. Place a sheet of foil on the bottom of the pot and place on top of the shrimp. Cover and let shrimp rot in the pot.
After the shrimp have completely rinsed remove them from the pot and place them in the fridge to cool.
Place a sheet of foil on the bottom of the pot and place on top of the shrimp. Place a sheet of foil on the top of the pot and over the shrimp layer. Cover the top with a ribbon of lemon slices and ribbon of brown sugar or a dollop of lemon zest over the bottom. Hold the top of the pot closed with a knife and seal up the edges and corners of the pot to keep the lid closed. Place a layer of lettuce on top of the pot and top with green bell pepper and orange bell pepper.
Pour olive oil into