- 1/4 cup extra-virgin olive oil (EVOO), divided
- 3 tablespoons (3 palmfuls) cumin
- 3 tablespoons (3 palmfuls) sweet paprika
- 1 teaspoon cayenne pepper
- Zest and juice of 2 limes, divided
- Zest and juice of 1 orange, divided
- Salt and black pepper
- 1 pork tenderloin, cut into 3/4-inch medallions, 16 pieces
- 16 large shrimp, peeled, deveined and butterflied
- 2 tablespoon hot sauce, optional
- 1/4 cup (about a handful) cilantro leaves, roughly chopped
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.
If it's a cozy dinner for two, arrange the 8 tenderloin medallions on each plate and top each of them with a piece of shrimp standing on its head with the tail standing straight up, like a feather in your cap. If you are serving them for a party or an appetizer for four, plate four per person. Serve immediately.