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Citrus Shrimp Rice Bowls

['1/2 cup fresh orange juice', '2 Tbsp. Sriracha', '1 Tbsp. honey', '2 tsp. soy sauce or tamari soy sauce', '1/4 cup plus 2 Tbsp. vegetable oil', '1 Tbsp. plus 1 tsp. fresh lime juice', '1 1/2 lb. jumbo or large shrimp, peeled, deveined', 'Kosher salt', '2 large oranges, preferably different varieties (such as Cara Cara or Valencia)', '2 Persian cucumbers, quartered lengthwise, sliced crosswise 1/2" thick', '4 scallions, thinly sliced', 'Steamed rice and sliced avocado (for serving)']

Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.

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