Ingredients:
1 tablespoon olive oil
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, minced, to taste
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
2 teaspoons lemons, zest of
1 lb jumbo shrimp, peeled and deveined
1 (6 ounce) bags spinach ( I use baby spinach leaves)
Directions:
Stir together garlic, pepper, salt and lemon zest.
Blend in lemon juice and olive oil.
Set aside.
Heat 1 tablespoon olive oil in skillet over medium-high heat.
Add the shrimp, and cook for 2 minutes.
Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
Stir in the lemon-olive oil mixture.
Toss well.
Serve immediately.
Servings: 4
Time preparation: 7 min.
Time total: 12 min.