Slice pomegranates into quarters. Place in a bowl of water. Using your hands, separate the arils (the red seeds) from the pomegranate shell. Drain the water, discard white pith.

To prepare salsa, combine the pomegranates, oranges, onions, jalepeno, cilantro and salt.

To prepare shrimp, combine paprika, cumin, garlic, oregano, thyme, cayenne pepper, salt and allspice in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat.

Remove shrimp from bag. Heat oil in a large, safe nonstick skillet over medium-high heat. Add shrimp mixture; cook 2 minutes on each side or until done. Remove from pan.

Divide salad between plates, top with shrimp and salsa.  Serve.