Orange Shrimp Mojo

• 1 tablespoon cumin seeds
• 1 tablespoon whole peppercorns
• 1 tablespoon grated orange or tangerine zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 4 teaspoons olive oil
• 3 cups orange juice
• 3 tablespoons 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 teaspoon 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 zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp.
3. 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.
4. 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.
5. Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

cumin seeds, peppercorns, oregano, salt, jumbo shrimp, olive oil, orange juice, rum, garlic, orange, sweet onion, avocado, fresh cilantro, pepper

Taken from www.tasteofhome.com/recipes/orange-shrimp-mojo/ (may not work)