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Orange Curry Shrimp

• 2 large seedless oranges
• 1/2 teaspoon Swanson Himalayan Crystal Salt
• 1 1/2 pounds shrimp (30-40 per pound), pre-cooked
• 1 tablespoon Swanson Extra Virgin Olive Oil
• 1 tablespoon Swanson Organic Curry Powder
• 1/2 teaspoon Swanson Organic Peppercorns, ground
• 1 tablespoon orange zest

Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon Himalayan crystal salt. Roast in 400° F oven until the oranges are slightly dry, about 12 minutes.

Meanwhile, toss shrimp with olive oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Remove from oven and serve shrimp and orange slice individually with a toothpick.

Makes 53 medium shrimp. Serving size 3 pieces.

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