Buy a pound of raw shrimp, devein but keep tails on. Season with 3/4 tsp. kosher salt and 1/4 tsp black pepper. Set aside.
Bring 1/4 cup of orange juice, 2 Tbls honey and 1 tsp soy sauce to a boil in small saucepan over high heat and boil until reduced by half (about 8 minutes) and set aside.
Heat a large skillet over medium heat and add 1 Tbls grapeseed oil (or canola) and add 1 small jalapeno pepper, finely chopped (about 2 teaspoons) and 2 garlic cloves, minced. Cook for two minutes. Toss in the shrimp and cook until the shrimp start to turn opaque; use tongs to move shrimp so they cook evenly.
Add the orange juice concoction and cook 3 to 4 minutes. Lift the shrimp out of the pan, leaving the liquid behind. Add 3 cups of broccoli florets and sectioned navel orange to the pan and cook about 4 minutes, until the broccoli is tender. Add the shrimp back into the pan, stirring to combine, and serve over 2 cups cooked brown rice.
Calories per serving: 313.