1. Peel shrimp and cut lengthwise down the back of each. Rinse, place in a covered container, and refrigerate.
2. Heat Garlic Dipping Oil in a large skillet over medium heat. Add scallions, green pepper, and red pepper flakes, and sauti for 3 minutes. Add Baby Spinach, wine, and juice, and let spinach reduce for about 3 minutes.
3. Stir in tomatoes, shrimp, garlic, orange zest, cayenne pepper, and Monterey Citrus Pepper Rub. Bring to a simmer over medium heat, and simmer until shrimp are pink and firm, about 8 to 12 minutes.
4. Remove from heat and serve over rice, if desired; sprinkle with fresh parsley. (Rice not included in nutritional analysis).
Source: Hannaford fresh Magazine, March - April 2007