Prepare rice as directed on package.

Chop onion; divide one orange into sections, and reserve the remaining oranges for a side with the meal.

Mince garlic and cook it with onion in a skillet coated with cooking spray on medium-high heat for 4 minutes. Stir in vinegar, sugar and black pepper, cook 2 minutes. Remove from heat, spoon into bowl. Chop tomato and add to onion mixture along with orange slices and 1/4 of lime juiced.

In the same skillet used for vegetables, melt butter on medium-high heat. Add shrimp and cook until pink in color; approximately 4-5 minutes. Turn off heat and add the salsa mixture. Serve over rice topped with an avocado slice and extra orange wedges on the side.