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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson â Dodge Center, Minnesota Ingredients:
2 tablespoons butter |
1 pound uncooked medium shrimp, peeled and deveined |
3 garlic cloves, minced |
2 tablespoons minced fresh parsley |
4 cups fresh baby spinach |
3/4 cup cherry tomatoes, halved |
1/4 cup sliced almonds, toasted |
1 medium lemon |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat.
2. Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper. Yield: 4 servings.
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