Citrus Shrimp Rice Bowls

½ cup fresh orange juice
2 tbsp Sriracha
1 tbsp honey
2 tsp soy sauce or tamari soy sauce
¼ cup plus 2 tbsp rice bran oil
½ tsp SIDS CRAZY LEMON
1 tbsp plus 1 tsp fresh lime juice
680 g jumbo shrimp, peeled, deveined
SIDS SALT & PEPPER to taste
2 large oranges, preferably different varieties
2 cucumbers, quartered lengthwise, sliced crosswise 1 cm thick
4 spring onions, thinly sliced
Steamed rice & sliced avocado (for serving)

Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, SIDS CRAZY LEMON, and 1 tbsp lime juice in a medium bowl. Add shrimp and toss to coat, then season lightly with SIDS SALT & PEPPER. Let sit, tossing occasionally, 15 minutes. Strain shrimp over a bowl and save the marinade.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh. Slice oranges into 1 cm-thick rounds, then cut into 2 cm pieces. Transfer to a medium bowl and add cucumbers, spring onions, and remaining lime juice then toss to combine. Season with SIDS SALT & PEPPER.
Heat remaining oil in a large frypan over HIGH. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
When shrimp is well seared and just about fully cooked, pour the marinade into the sauté pan, turning down the heat and finish cooking the shrimp while the marinade reduces, thickens, and glazes the shrimp. (This will be quick since the sauté pan has a wide surface area) Watch carefully that the sauce doesn’t over reduce or it might burn. The sauce will have a rich flavour from the shrimp juices.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.