Crispy Shrimp and Citrus Salad

• 1 cup all-purpose flour
• 1 1/2 tbsp chili powder
• salt
• 1 orange
• 1 grapefruit
• EVOO
• 3 large handfuls shrimp, de-veined
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 large handful fresh basil, stems removed
• 1tsp orange zest
• 1/2 tsp lime juice
• 3 large handfuls spinach

Combine first three ingredients in a medium sized bowl and set aside.

Peel and cut the citrus into sections, making sure the pith is removed. Place fruit on a large plate and set aside. 

Preheat a medium pan to medium heat. Add EVOO, about one turn of the pan. Dredge the shrimp in the flour mixture. Add the shrimp to the pan and let brown. Flip all the shrimp and let the other side brown. When they are crispy on both sides, remove from pan and place in a bowl or on a cookie sheet. 

Add another turn of EVOO to the pan. Add garlic and jalapeno, stirring frequently. When the garlic is golden and the peppers are soft, add the basil and orange zest. Cook another minute or two. 

While the shrimp and veggies are cooking, drain the juice from the fruit into a small bowl. Add a little salt, the lime juice, and EVOO, so that it is about 2 parts juice to 1 part oil. Whisk to thoroughly combine. 

In a large bowl, combine the spinach, shrimp, garlic mixture and citrus. Drizzle with the vinaigrette and toss to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs