for the Louis Sauce

• 1 (12 ounce) jar chili sauce
• 2 cups mayonnaise
• 2 tablespoons onion grated
• 2 tablespoons lemon zest fresh
• 3 tablespoons lemon juice fresh
• 1 tablespoon prepared horseradish additional to taste
• 1 ½ teaspoons Greek seasoning may substitute 1 teaspoon Cajun or Creole seasoning; additional to taste
• 1 ½ teaspoons Worcestershire sauce
• ¼ teaspoon cayenne
• ½ teaspoon hot sauce
• lemon zest for garnish

for the Citrus Shrimp

the boil

• 2 large lemons halved
• 2 large limes halved
• 1 large Naval orange halved
• 1 tablespoon crushed red pepper
• 1 tablespoon Kosher salt
• 4 pounds medium-large to large raw shrimp tail-on, peeled and deveined
• 2 cups water

the marinade

• 2 cups orange juice fresh
• 2 cups grapefruit juice fresh
• 2 cups pineapple juice may be canned or fresh
• ½ cup lemon juice fresh
• ½ cup lime juice fresh
• 1 large lemon thinly sliced
• 1 large Naval orange thinly sliced
• 1 large lime thinly sliced
• 1 large grapefruit thinly sliced
• 1 teaspoon crushed red pepper

for plating and garnish

• lettuce leaves for serving as individual salads or for garnishing a large platter
• citrus slices for garnishing

optional if serving as individual salads

• French bread cut into 3-inch hunks and lightly toasted