Paprika Shrimp with Orange & Avocado Salsa
2 med. navel oranges
5 T extra virgin olive oil
1 ripe avocado, cut into medium dice
1/3 c thinly sliced scallions (from about 4 slender scallions, both green & white parts)
1 T lime juice
2 t paprika
1/2 t cumin
1 t hot sauce (Tabasco or Tapitio or like)
1-1/2 lb. large shrimp (21 to 25 per lb.), peeled and deveined
Segment oranges and slice into halves (or thirds). Add 2 T olive oil, 3/4 t salt, avocado, scallions and lime juice. Toss to combine.

In medium bowl, combine remaining 3 T olive oil, 1 t salt, paprika, cumin, hot sauce. Stir well. Add shrimp, tossing to coat.

Either cook shrimp in a large skillet or broil until opaque and cooked through. Serve the shrimp on a bed of (saffron) rice with the orange & avocado salsa on top.
Fine Cooking (Fresh 2007--Spring/Summer 2007, page 57)