Place orange juice, hot pepper flakes, garlic, salt and pepper in a medium saucepan. Bring to a boil; reduce heat to a very gentle simmer. Meanwhile, peel shrimp, leaving tails attached. Immerse shrimp in orange juice mixture and poach for 3 to 4 min. or until shrimp are just opaque. Do not overcook.
Use a slotted spoon to remove shrimp, and drain on a paper-towel-lined plate. Refrigerate. Reserve 3 tbsp (45 mL) of poaching liquid, removing garlic pieces, and cool.
Combine avocado with cooled poaching liquid, red onion and cilantro; season with additional salt and pepper to taste. Divide avocado mixture and shrimp among four plates or glasses and serve.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy