⅓cupthinly sliced scallions(white and green parts)
1tablespoonfresh lime juice
2teaspoonssweet paprika(preferably Hungarian)
½teaspoonground cumin
1teaspoonTabasco or other hot sauce
1 ½poundslarge shrimp(21–25 count; peeled and deveined)
Instructions
Position an oven rack 4 inches from the broiler and heat the broiler to high.
Segment the oranges over a bowl, catching the juice. Halve the segments crosswise. Add 2 tablespoons olive oil, 3/4 teaspoon salt, the avocado, scallions, and lime juice; toss gently to make the salsa.
Mix remaining 3 tablespoons olive oil, 1 teaspoon salt, paprika, cumin, and hot sauce. Toss the shrimp in the mixture and arrange on a foil-lined rimmed baking sheet.
Broil until the shrimp are opaque and cooked through, about 4 minutes. Serve with the orange–avocado salsa.
March 30, 2026 | By Susan Belsinger and Tina Marie Wilcox
...chiles, there are all sorts of foods to prepare. Fresh salsas are a given. Chiles are roasted for sauces and for stuffing. Susan roasts them by the grill-load and freezes...
January 19, 2026 | By Tina Marie Wilcox & Susan Belsinger
Bright orange turmeric rhizomes ready to cook with—or plant. Turmeric (Curcuma longa) is a member of the Zingiberaceae family and an exotic tropical herb that we love to grow and...
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January 20, 2025 | By Susan Belsinger & Tina Marie Wilcox
...hens and observes that they seem more content after drinking the infusion. I believe the yellow center in the flowers would make my hens’ yokes an even richer orange in...
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...they vary depending upon where you live—here are some wild weeds and seasonal greens that I forage from my yard and garden to create wild weed salsa verde, soup, salad,...
