Zesty Shrimp with Chimichurri Rice

By Joelene

Ingredients

• 1 c. long grain rice
• 1 medium orange
• 1 c. fresh cilantro leaves
• 4 scallions
• 2 clove garlic
• 2 tbsp. olive oil
• 0.25 tsp. crushed red pepper flake
• kosher salt
• Pepper
• 1 lb. shrimp
• 0.50 tsp. ground cumin
• 1 avocado

Preparation

Step 1

Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside. Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl. Squeeze the juice from the membrane into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and 1/4 teaspoon salt.
Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
Fold the rice and avocado into the chimichurri mixture and serve with the shrimp.