2 medium navel oranges
5 Tbs. extra-virgin olive oil
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (from about 4 slender scallions, both white and green parts)
1 Tbs. fresh lime juice
2 tsp. sweet paprika, preferably Hungarian
1/2 tsp. ground cumin
1 tsp. Tabasco or other hot sauce
1-1/2 lb. large (21 to 25 count) shrimp, peeled and deveined
In the oven, position a rack 4 inches from the broiler and heat the broiler to high.
Segment the oranges: Slice the ends off one of the oranges with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips, cutting below the bitter white pith. Working over a small bowl, cut the orange segments free from the mambrane, 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 Tbs. of the olive oil, 3/4 tsp. salt, the avocado, scallions, and lime juice to the oranges and toss gently to combine.
Combine the remaining 3 Tbs. of the oil, 1 tsp. salt, the paprika, cumin, and Tabasco in a medium bowl; stir well. Add the shrimp, tossing to coat. Arrange the shrimp on a foil-lined rimmed baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Serve the shrimp with the salsa.
This recipe appears in Fresh Vol. 3, a collection of more than 75 favorite Fine Cooking recipes using spring and summer's best produce.
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nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 78
, pp. 86c
April 3, 2006