Spicy Shrimp with Orange Avocado Salsa Recipe

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Shrimp with a Mexican flair, a wonderful blend of seasonings enhance succulent broiled or grilled shrimp served on a bed of rice with a homemade orange avocado salsa.
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  • 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
Container:baking sheet or broiler rack lined with foil, stir fry rack for grill, small bowl, medium bowl
15 mins
5 mins
20 mins
  • 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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