20 ea. Florida fresh kumquats from Coosemans (slice 10 of them thin) 

1 lb. Argentinian red shrimp peeled and deveined (save the shells) 

1 medium ripened tomato blanched, skinned, seeded, and pureed with the remaining kumquats

1/2 of a red onion fine sliced 2 inches, rinse in cold water and strain well

1 fresh lime

2 ½ cups of cool water (for shrimp shells)

Rough chopped cilantro, amount is based on palate preference

Sea salt, black red pepper flake, cumin to taste

In a medium stock pot bring shrimp shells to a low boil for a couple of minutes. Discard of the shells and add the shrimp, blanch quickly then place the pot in an ice bath to cool. 

Next add the kumquat- tomato puree, sliced kumquats, red onion, cilantro, and fresh squeezed lime. 

Season to flavor preference and keep chilled for at least 4 hours. Serve into bowls and finish with fried plantain chips.