Blackened Shrimp With Pomegranate-Orange Salsa

• Salsa:
• 2 cups pomegranate seeds (about 4 pomegranates)
• 1 cup finely chopped orange sections (about 2 oranges)
• 1/3 cup chopped green onions
• 2 tablespoons minced seeded jalapeno pepper
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• Shrimp:
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 36 large shrimp, peeled and deveined (about 1 1/2 pounds)
• 5 teaspoons olive oil, divided

1. To prepare salsa, combine the first 6 ingredients.
2. To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.

salsa, pomegranate seeds, orange sections, green onions, pepper, fresh cilantro, salt, shrimp, paprika, ground cumin, garlic, oregano, thyme, ground red pepper, salt, ground allspice, shrimp, olive oil

Taken from www.myrecipes.com/recipe/blackened-shrimp-with-pomegranate-orange-salsa (may not work)