For the Salsa:
2 cups pomegranate seeds (about 4 pomegranates)
1 cup finely chopped orange sections (about 2 oranges)
1/3 cup chopped green onions
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
For the Shrimp:
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground allspice
36 large shrimp, peeled and deveined (about 1 1/2 pounds)
5 teaspoons olive oil, divided
FOR THE SALSA:
Combine the first 6 ingredients.
FOR THE SHRIMP:
Combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.