1tablespoonchoppedfresh Italian (flat-leaf) parsley
1cupGold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1tablespooncoarse sea salt (gray salt)
1teaspoonfreshly groundblack pepper
1cupProgresso™ panko crispy bread crumbs
16 uncooked extra-large shrimp, peeled (tail shells left on), deveined
1/3 to 1/2 cupextra-virgin olive oil
4clovesgarlic, thinly sliced
1 small serrano chile, thinly sliced
1cupfresh whole basil leaves
11/2 teaspoons gratedorange peel
Additional extra-virgin olive oil, if desired
Instructions:
In a small saucepan, bring beans, 2 tablespoons of olive oil, and chicken broth to a boil. Simmer on low heat to keep warm. (Add lemon juice and parsley at the end.)
Combine flour, chili powder, 1 tablespoon of salt, and 1 teaspoon of pepper in a small bowl. Lightly beat the egg in another small bowl. Place bread crumbs in a third small bowl.
Dredge shrimp in flour mixture, then dip in egg and coat with bread crumbs. Heat 1/3 cup of oil in a 10-inch skillet over high heat. Place shrimp in a single layer in the skillet without tossing. Cook for about 3 minutes until browned. Flip shrimp and cook until golden. Transfer shrimp to a cookie sheet.
In hot oil, cook garlic until lightly browned, adding more oil if needed. Stir in chile and cook until soft. Gently add basil (expect some popping from water in skillet). Sauté for 45 to 60 seconds until crisp.
Combine the refreshing lemon juice and fragrant parsley into the bean mixture in the saucepan, then season to perfection with extra salt and pepper.
Mix in the fragrant orange peel with the fresh basil mixture in the sizzling skillet. Take the skillet off the heat, then add the shrimp back in and stir everything together skillfully.
Place the bean mixture elegantly on a platter or individual plates. Drizzle with high-quality olive oil. Add the shrimp on top and generously spoon the basil mixture with its flavorful oil over the dish.