1 1/2lbsjumbo or large shrimp, peeled and deveined
Kosher Salt, to taste
2large oranges, use 2 varieties
2English cucumbers, diced
4scallions, thinly sliced
2cupsCajun Country Rice, popcorn variety or brown rice
Cook rice according to package
Whisk orange juice, sriracha, honey, soy sauce, ¼ cup oil and 1 tbsp of lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Meanwhile, remove peel and white pith from oranges and grapefruit, being careful not to remove too much of the flesh; discard. Slice oranges and grapefruit into ½"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add diced cucumbers, scallions and remaining 1 tbsp lime juice; toss to combine. Season with salt.
Heat 2 tbsp olive oil in a large skillet over high heat. Working in batches if needed, place marinaded shrimp in skillet, and add in remaining2 tsp of soy sauce. Cook until charred in spots and shrimp are pink throughout, about 3 minutes per side.
Divide rice among bowls. Top with shrimp, citrus salad and avocado, and drizzle with reserved dressing.
Shrimp Bowl, November 20, 2020 (https://cajuncountryrice.com/recipes/shrimp-bowl/)