Ingredients
2 tablespoons butter1 pound uncooked shrimp (31-40 per pound), peeled and deveined3 garlic cloves, minced2 tablespoons chopped fresh parsley6 ounces fresh baby spinach (about 8 cups)1 cup cherry tomatoes, halvedLemon halves1/8 teaspoon salt1/8 teaspoon coarsely ground pepper1/4 cup sliced almonds, toastedShredded Parmesan cheese, optional
Preparation
In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.
