Orange Shrimp Mojo

A bright avocado salsa and a citrusy, rum-kissed glaze make every bite of this dish spicy, bright and fresh.

Prep: 25 min.

• Cook: 45 min. Makes: 8 servings

1 Tbsp. cumin seeds

1 Tbsp. whole peppercorns

1 Tbsp. grated orange or tangerine peel

¹/₂ tsp. dried oregano

¹/₂ tsp. salt 1

lb. uncooked jumbo shrimp, peeled and deveined

4 tsp. olive oil

3 cups orange juice

3 Tbsp. rum or chicken broth

1 garlic clove, minced

1 large navel orange, peeled, sectioned and chopped

¹/₂ cup chopped sweet onion

1 cup cubed avocado

¹/₂ cup minced fresh cilantro, divided

1 tsp. chopped seeded jalapeno pepper

1. 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.

2. In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns. Sprinkle 1 Tbsp. spice mixture over shrimp.

3. In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add the orange juice, rum, garlic and 1 Tbsp. spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove shrimp and keep warm.

4. Bring liquid in skillet to a boil.

Cook until reduced to ²₃ cup, about 35 minutes. Meanwhile, for salsa, combine the orange, onion, avocado,

¹₄ cup cilantro, jalapeno and remaining spice mixture in a small bowl.

5. Stir shrimp and remaining cilantro into the sauce; heat through. Serve with salsa.

Per serving: 172 cal., 6g fat (1g sat. fat), 69mg chol., 218mg sod., 16g carb. (11g sugars, 2g fiber), 11g pro. Diabetic exchanges: 1 starch, 1 lean meat, 1 fat.