Paprika Shrimp

This recipe came from Fine Cooking's bookazine titled Fresh. It was good, but not superb. Probably 3 1/2 to 4 stars out of 5. I didn't really tweak this recipe, but I did use Basmati rice with a little curry and turmeric added for flavor.

Here's the actual recipe as listed in the bookazine. (The direction part has been modified slightly for ease of reading and typing.)

Paprika Shrimp With Orange & Avocado Salsa

Serve on a bed of saffron rice.

2 medium navel oranges

5 Tbs. extra-virgin olive oil

Kosher salt

1 ripe Haas avocado, cut into medium dice

1/3 cup thinly sliced scallions

1 Tbs. fresh lime juice

2 tsp. sweet paprika (Hungarian preferred)

1/2 tsp. ground cumin

1 tsp. Tabasco

1 1/2 lb. large shrimp

Position oven rack 4 inches from the broiler element and turn the broiler on high. (This is important because the shrimp started splattering and the oil was hitting the broiler fire.)

Segment the oranges over a bowl. Add 2 Tbs. of the olive oil, 3/4 tsp. salt, avocado, scallions, and lime juice to oranges. Toss gently and refrigerate until ready to serve.

Peel and devein shrimp. In a bowl, combine the remaining 3 Tbs. oil, 1 tsp. salt, paprika, cumin, and Tabasco. Stir well then toss in shrimp and coat. Place shrimp on foil-lined cookie sheet or baking pan. Broil shrimp about 4 minutes or until done. Serve over rice with salsa on top.