Citrus Shrimp and Spinach Salad

Recipe courtesy of TexaSweet Citrus Marketing, Inc.

Recipe Ingredients:

Flour Mixture:
1 cup all purpose flour
1 1/2 tablespoons chili powder
1 tablespoon salt
1 teaspoon ground black pepper

Salad:
2 Texas Rio Star Grapefruit, sectioned
2 Texas oranges, sectioned
2 pounds uncooked shrimp, peeled with tail on
6 large cloves garlic, thinly sliced
2 jalapeño peppers, thinly sliced
1 1/2 cup fresh basil leaves
1 tablespoon julienned orange zest
3 cup spinach
Salt and black pepper
extra-virgin olive oil

Cooking Directions:

1. Flour mixture: Combine ingredients and set aside.
2. Salad: Section grapefruit and oranges and retain juice in a bowl. Season juice liberally with salt and pepper to taste. Whisk in olive oil to form a vinaigrette (2 parts juice to 1 part oil).
3. Drizzle vinaigrette on citrus sections to marinate.
4. Preheat sauté pan over high heat. Dredge shrimp in flour mixture. Add 2 tablespoon olive oil to pan. Brown one layer of shrimp until golden brown, then turn over. Brown other side, and turn pan out onto cookie sheet.
5. Add 1/2 cup olive oil to hot sauté pan. Drain pan juices from cookie sheet into sauté pan. Add garlic and cook, stirring often, until light brown.
6. Add jalapeño peppers and cook until soft. Add basil and cook less than one minute to crisp. Add orange zest. Season to taste.
7. Arrange shrimp over citrus and spoon garlic/jalapeño/basil mixture over shrimp. Toss spinach with citrus vinaigrette and mound on top of shrimp.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 104; Total Fat: 1g; Cholesterol: 0mg; Total Carbs: 23g; Fiber: 3g; Protein: 3g; Sodium: 823mg.

Recipe and photograph courtesy of TexaSweet Citrus Marketing, Inc.