Heat a large skillet over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. In a shallow dish, combine the cumin, paprika, cayenne, lime and orange zests, salt and pepper. Coat the pork medallions in the spice mixture and transfer to the hot skillet. Cook until golden brown, about 2 minutes on each side, until cooked through.
Preheat another large, nonstick skillet over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. While the skillet is heating, season the shrimp with salt and pepper. Transfer them to the hot skillet and cook until they are pink in color and cooked through about 4-5 minutes.
Add the lime and orange juices, hot sauce and chopped cilantro to the shrimp, toss to combine and then remove from the heat.