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Blackened Shrimp with Pomegranate-Orange Salsa (Stage 4)

Serve on a bed of mixed greens or baby spinach to add some vegetable servings to your meal or appetizers.

INGREDIENTS:
  • - 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 jalapeño pepper
  • - 2 tablespoons chopped fresh cilantro
  • - 1/4 teaspoon salt SHRIMP:
  • - 1 tablespoon paprika
  • - 2 teaspoons ground cumin
  • - 1 teaspoon garlic powder
  • - 2 teaspoon dried oregano
  • - 1 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)
  • - 6 teaspoons olive oil, divided

To prepare salsa, combine the first 6 ingredients.
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.
Heat 3 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 3 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.

Calories 260; Carbohydrates 35g; Fat 8g; Protein 25g; Recipe Yield 6 servings

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