Makes 4 servings
1-1/2 pounds jumbo (16 to 20 count) shrimp
1/3 cup fresh orange juice, divided
2 Tablespoons grated orange rind
1 Tablespoon fresh lime juice
1/2 chopped onion
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 Tablespoon butter
In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, orange rind, lime juice, salt, red pepper, chili powder, and cumin. Add shrimp and marinate 10 minutes.
In a large skillet over high heat, melt butter with remaining tablespoons of olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through. Transfer shrimp to a serving plate.
Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil; boil 1 minute. Drizzle flavored oil over shrimp.