Lemon & Garlic Shrimp with Wilted Spinach

• 1 1/2 pounds uncooked shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 tablespoons softened butter
• 1 clove garlic, crushed
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped scallions
• pinch of salt
• 5 ounces fresh baby spinach

-Season the shrimp with salt and pepper (about 1/4 teaspoon of each).

-In a small bowl, stir softened butter, crushed garlic, lemon juice, scallions and salt. Set aside.

-Heat the olive oil in a large skillet over medium-high heat.

-Cook the shrimp in two batches: place the first batch in a single layer into the skillet. When the

shrimp begins to turn pink around the edges (after about 1 minute), flip onto the other side and

cook for about another minute, until it's mostly opaque and almost done. You will be returning the

shrimp to the pan, so it's okay if it's not completely cooked. Remove the shrimp to a plate and repeat

with the second batch.

-When the second batch of shrimp has cooked, return the first batch to the pan as well and stir in the

butter mixture. Stir until the shrimp is coated with the butter and completely cooked. Turn off the

heat and remove the shrimp from the skillet with a slotted spoon, leaving what remains of the butter

mixture in the skillet.

-Add the spinach to the still-warm skillet, and quickly stir and toss the spinach to coat with the

remaining butter mixture. This will only take a minute, and the spinach will barely begin to wilt (it

will continue to wilt when you plate it with the warm spinach on top). Quickly remove the spinach

before it gets too soft and wilted.

-Place the spinach onto a serving plate with the shrimp arranged on top. Serve immediately.