- 2 cups freshly squeezed blood orange juice or other orange juice
- 1 cup fresh lemon juice
- 3 large garlic cloves, minced, divided
- Pinch of salt
- 1/2 teaspoon dried crushed red pepper
- 2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
- 2 cups chopped red bell pepper
- 1 1/2 cups chopped celery
- 1 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- Additional olive oil (optional)
- Lemon wedges
- Tortilla chips or pita chips
- Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
- Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
- Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.