Paprika Shrimp with Orange & Avocado Salsa

Paprika Shrimp with Orange & Avocado Salsa
Photo by Scott Phillips


  • ½ tsp. ground cumin
  • 1 tsp. Tabasco or other hot sauce
  • 1-½ lb. large (21 to 25 count) shrimp, peeled and deveined
  • 1 ripe avocado, cut into medium dice
  • 2 medium navel oranges
  • 2 tsp. sweet paprika, preferably Hungarian
  • 5 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • 1/3 cup thinly sliced scallions (from about 4 slender scallions, both white and green parts)
    • Kosher salt
    • 1 Tbs. fresh lime juice

In the oven, position a rack 4 inches from the broiler and heat the broiler to high. 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...

View full recipe at Fine Cooking


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