Paprika Shrimp with Orange and Avocado Salsa

2 medium navel oranges
5 tablespoons olive oil
salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (about 4), green and white parts
1 tablespoon fresh lime juice
2 teaspoons sweet Hungarian paprika
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled and deveined


Position oven rack 4-inches from broiler and heat broiler to high.

Segment the oranges by slicing the ends off with a small, sharp knife. Stnad the orange on one of its cut ends and slice off the skin in strips, cutting below the pith. Working over a small bowl, cut the orange segments fress from the membrane, letting each segment fall into the bowl as you go. Squuze any remaining juice from the membranes into the bowl. Cut all the segments in half crosswise.

Add 2 tablesppons oilve oiul, 3/4 teaspoon salt, avocado, scallions, and lime jucie to the oranges and toss gently to combine.

Combine the remaining 3 tablesppons of oil, 1 teaspoon salt, paprika, cumin, and tabasoc in a medium bowl and stir well. Add shrimp, tossing to coat. Arrange shrimp on a foil-lined, rimmed baking sheets. Broil until shrimp are opaque and cooked through, about 4 minutes. Serve with salsa.
Serve with saffron rice.

From Fine Cooking.