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
:baking sheet or broiler rack lined with foil, stir fry rack for grill, small bowl, medium bowl
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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