 | | Directions |
- Preheat broiler oven.
- To prepare salsa, combine orange segments, 2 tablespoons olive oil, 1/2 teaspoon salt, avocado, green onions, lime juice, and honey in a small bowl. Toss gently to combine.
- In medium bowl, whisk together 3 tablespoons oil, 1 teaspoon salt, paprika, cumin and chipotle hot sauce.
- Add the shrimp, tossing to coat.
- Arrange shrimp on foil lined baking sheet or on grill rack sprayed with non-stick spray.
- If using broiler, place baking sheet with shrimp under broiler until opaque and cooked through, about 4 minutes.
- If using a grill, grill over medium heat for 2-3 minutes, until cooked through.
- Serve hot over cooked rice and salsa on the side.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Container: baking sheet or broiler rack lined with foil, stir fry rack for grill, small bowl, medium bowl
Servings: 4
|  | | Ingredients | | - | | 2 navel oranges, peeled, white pith removed, segmented, and each segment cut in half |
| - | | 5 tablespoons olive oil - divided |
| - | | 1 tablespoon honey |
| - | | 1 ripe avocado - diced |
| - | | 4 green onions - chopped, including white and green parts |
| - | | 1 tablespoon lime juice |
| - | | 2 teaspoons sweet paprika |
| - | | 1/2 teaspoon ground cumin |
| - | | 1 teaspoon Tobasco sauce or chipotle hot sauce (or to taste) |
| - | | 1 1/2 pounds shrimp - peeled and deveined |
| - | | cooked rice |
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