Position an oven rack in the middle of the oven and preheat to 400 degrees F.
Make rustic croutons by cutting the baguette into 1/2-inch cubes. Toss with 2 tablespoons of the olive oil and season lightly with salt and pepper. Place on a baking sheet and bake in the middle of the oven until crisp and golden-brown, 5 to 7 minutes.
Heat 1/4 cup of the olive oil in a large saute pan or skillet over medium heat until hot. Add the onions and about two-thirds of the minced garlic and heat until fragrant, about 2 minutes. Add the chives and chervil, season with salt and pepper, stir and continue to cook for another minute.
Add another 1/2 cup of the olive oil to the pan and, when hot, add the shrimp, using a spatula to help them settle among the other ingredients. Season again with salt and pepper. Cook the shrimp until beginning to turn opaque, 4 to 5 minutes.
Meanwhile, in a separate saute pan, heat the remaining 2 tablespoons olive oil over medium-low heat and add the remaining garlic. When the garlic smells fragrant, after about 1 minute, add the spinach and, using tongs, toss the spinach in the oil until just beginning to wilt. Do not let the spinach wilt too much.
Once the shrimp have begun to turn opaque, add the orange zest and juice and combine. Cook for another minute and turn off the heat. Use a slotted spoon to transfer the shrimp to a serving plate.
Add the croutons to the olive oil mixture the shrimp was in, and toss to combine and soak up some of the olive oil.
Place the spinach on top of the shrimp, followed by the croutons and most of the remaining olive oil. Garnish with more of the chopped chives and chervil, if desired. Serve.
Recipe courtesy of Emeril Lagasse, copyright MSLO Inc., all rights reserved