Zesty Shrimp with Chimichurri Rice

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

1. Cook the rice according to package directions.
2. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside.
3. Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments.
4. Roughly chop the segments and place into the bowl.
5. 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.
6. Heat the remaining tablespoon oil in a large skillet over medium-high heat.
7. Season the shrimp with the reserved zest, the cumin, and 1/4 teaspoon each salt and pepper.
8. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
9. Fold the rice and avocado into the chimichurri mixture and serve with the shrimp.

long grain rice, orange, fresh cilantro, scallions, clove garlic, olive oil, red pepper, kosher salt, pepper, shrimp, ground cumin, avocado

Taken from www.delish.com/recipefinder/zesty-shrimp-chimichurri-rice-recipe-wdy0115 (may not work)