Angry Shrimp With Citrus/Spinach Salad | Recipe Cart

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tablespoons California chili powder
• 1 tablespoon gray salt
• 1 teaspoon freshly ground pepper
• 2 blood oranges, peeled and sectioned, pith removed
• 2 tangelos, peeled and sectioned, pith removed
• 2 grapefruit, peeled and sectioned, pith removed
• Salt
• pepper
• Extra-virgin olive oil
• 2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on
• 6 large cloves garlic, thinly sliced
• 2 serrano or jalapeno peppers, thinly sliced
• 1 1/2 cups basil leaves, stemmed and cleaned
• 1 tablespoon orange, julienned
• 1 bunch basil, cleaned
• 3 cups pre-washed spinach, stems removed