glasshousejohn

Paprika Shrimp with Orange and Avocado Salsa

Saffron rice makes a nice accompaniment for this colourful dish.
serves 6.

2 medium navel oranges
5 tablespoons extra-virgin olive oil
Kosher salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced green onions (from about 4 slender onions, both
white and green parts)
1 tablespoon fresh lime juice
2 teaspoons sweet paprika, preferably Hungarian
1/2 teaspoon ground ***in
1 teaspoon Tabasco or other hot sauce
1 1/2 pounds large (21-25 count) shrimp, peeled and deveined

In the oven, position a rack 4 inches from the broiler and heat broiler to
high.
Segment oranges: Slice ends with a small, sharp knife. Stand orange on one
of its cut ends and slice off skin in strips, cutting below the bitter
white pith. Working over a small bowl, cut orange segments free from the
membrane, letting each segment fall into the bowl as you go. Squeeze any
remaining juice from the membranes into the bowl. Repeat with the other
orange.
Cut all of the orange segments in half crosswise and return them to the
bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt, avocado, green
onions and lime juice to the oranges and toss gently to combine.
Combine the remaining 3 tablespoons oil, 1 teaspoon salt, paprika, ***in
and hot sauce in a medium bowl; stir well. Add shrimp, tossing to coat.
Arrange shrimp on a foil-lined rimmed baking sheet. Broil until shrimp are
opaque and cooked through, about 4 minutes. Serve shrimp with salsa.


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