Published: by Absolutely Recipes, in the Salad recipes category.
2 TBSPs butter
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
2 TBSPs chopped fresh parsley
6 ounces fresh baby spinach (about 8 cups)
1 cup cherry tomatoes, halved
Lemon halves
1/8 TSP salt
1/8 TSP coarsely ground pepper
1/4 cup sliced almonds, toasted
Shredded Parmesan cheese, optional
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.
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