Ingredients
1 tablespoon cumin seeds1 tablespoon whole peppercorns1 tablespoon grated orange or tangerine zest1/2 teaspoon dried oregano1/2 teaspoon salt1 pound uncooked jumbo shrimp, peeled and deveined4 teaspoons olive oil3 cups orange juice3 tablespoons rum or chicken broth1 garlic clove, minced1 large navel orange, peeled, sectioned and chopped1/2 cup chopped sweet onion1 cup cubed avocado1/2 cup minced fresh cilantro, divided1 teaspoon chopped seeded jalapeno pepper
Preparation
In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle.
In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp.
In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm.
Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.
