Ingredients
2 tablespoons butter1 pound uncooked medium shrimp, peeled and deveined3 garlic cloves, minced2 tablespoons minced fresh parsley4 cups fresh baby spinach3/4 cup cherry tomatoes, halved1/4 cup sliced almonds, toasted1 medium lemon1/4 teaspoon salt1/4 teaspoon pepper
Preparation
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.
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.
