Shrimp with Paleo Lemon Rice

Shrimp: Rinse the shrimp under cold running water. Place the chili powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour. Add coconut oil and preheat pan to medium-high heat. When the pan is hot a drop of water will skitter in the pan. When ready to cook, place the marinated shrimp in the hot pan. They will be done after cooking 1 to 3 minutes per side. When done the shrimp will turn pinkish white and will feel firm to the touch.
Lemon Rice: Place cauliflower flowerettes in a food processor. Pulse until small pieces of "rice." Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the "rice" and zucchini and sauté it for 3 minutes. Add the stock, lemon juice, salt, and pepper. Simmer for 10 minutes, or until the "rice" has absorbed most of the liquid.
Fried Basil: Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat. Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain.